Adobo Sauce Recipe

Adobo Sauce Recipe is a rich, smoky, and tangy Mexican staple made from dried chiles, spices, and vinegar. This versatile sauce is perfect for marinating meats, flavoring stews, or adding depth to tacos and vegetables. Homemade adobo sauce is easy to prepare, customizable, and far more vibrant than store-bought versions.

Servings

Makes about 2 cups, serving 8–10 people as a condiment or marinade.

Estimated Cost

Approximately $6–$8 USD, depending on the price of dried chiles and pantry staples in your area.

Prep Time

30 minutes

Course

Main condiment, marinade, or sauce

Cuisine

Mexican

Adobo Sauce Recipe Equipment

• Kitchen shears
• Skillet
• Bowl or pot
• Blender or food processor

Ingredients

• 3 dried ancho chiles
• 4 dried guajillo chiles
• 2 dried pasilla chiles (optional for extra depth)
• 1 tablespoon olive oil
• 1/4 medium white onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon Mexican oregano
• 1 teaspoon black peppercorns or 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (plus more to taste)
• 1/2 cup vinegar (white or apple cider)
• 1/4–1/2 cup water

Instructions

1. Prepare the Chiles
   Remove stems and seeds from the dried chiles using kitchen shears. Toast them in a skillet over medium heat for about 30 seconds, just until fragrant—do not let them burn.
2. Rehydrate the Chiles
   Place toasted chiles in a bowl and cover with just-boiled water. Let them soak for 15 minutes until soft.
3. Sauté the Aromatics
   Heat olive oil in a skillet over medium heat. Sauté the onion until translucent (about 3–4 minutes), then add garlic and cook for 1–2 minutes. Stir in cumin, oregano, and black pepper to bloom the spices.
4. Blend the Sauce
   Transfer the sautéed mixture to a blender. Add the rehydrated chiles (drained), vinegar, salt, and 1/4 cup water. Blend on high until smooth, scraping down the sides as needed. Add more water, a tablespoon at a time, to reach a pourable, smooth consistency.
5. Adjust and Store
   Taste and adjust salt or vinegar as needed. Transfer to a jar or airtight container. The sauce will keep in the refrigerator for up to 2 weeks.

Calories

Approximately 35–40 kcal per 2-tablespoon serving.

Recipe Notes

• For a milder sauce, use fewer chiles or remove all seeds.
• Add 2 tablespoons tomato paste for a slightly sweeter, milder flavor.
• If you prefer a thinner sauce, strain after blending or add more water.
• This sauce is perfect for marinating meats, tossing with roasted vegetables, or stirring into soups and stews.
• Always use fresh, pliable dried chiles for the best flavor and texture.
• The sauce freezes well in small containers or ice cube trays for future use.