Adobo sauces are used as a marinade in Mexican Food to add a smokey and spicy flavour to a dish. The are made with a base of dried peppers, including the ancho pepper, which is a poblano pepper dried after it turns red.
– 2 ½ oz Dried Ancho Peppers (5) wiped clean, stemmed, split open, seeded and deveined
– ½ cult water for blending, more if needed
– ½ cup orange juice or distilled white vinegar
– 2 cloves garlic, peeled
– 1 tsp kosher salt
– ½ tsp sugar
– ⅛ tsp dried Mexican Oregano
– ⅛ tsp ground cumin
In a heat heavy skilled over low heat, the peppers frequently turning over and pressing down on each ancho pepper with tongs until they are fragrant and have developed light-colored brown blisters (1 ½ min). Soak peppers covered in cold water until soft (30 min). Drain and discard water.
Add with remaining ingredients into a blender with ½ cup fresh water. Finally, blend mixture until smooth. Press through sieve for a smoother sauce.
Uses: Marinade for Seafood and Meat, Eggs, Beans and Enchiladas