Adobo Sauce
Adobo sauce is a smoky, tangy chile sauce that works as a marinade, a cooking sauce or a condiment. This version stews dried chipotles, which are smoked jalapeños, with onion, garlic, cider vinegar and a little ketchup until they turn completely soft, then blends them into a thick, brick-red puree. It is the same style of sauce that canned chipotles come packed in, and homemade keeps for weeks in the fridge.
Instructions
Put the chipotle peppers, water, onion, cider vinegar, ketchup, garlic, cumin, oregano and a little salt into a heavy saucepan.
Set the pan over very low heat and let it cook for 1 to 2 hours. It is ready when the chiles are very soft and the liquid has reduced to about 1 cup.
If you prefer to leave it unattended, cook the same mixture in a slow cooker overnight instead.
Taste and add more salt if it needs it.
For a thick sauce, puree everything in a blender, or pound it in a mortar and pestle until it forms a rough paste.
Store the sauce in an airtight container in the fridge, where it keeps for several weeks. For longer storage, can it in mason jars, sterilizing the jars and following proper canning procedures.
Make it personal.
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