Homemade Adobo Sauce Recipe

Name: Homemade Adobo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried ancho chiles; 6 dried guajillo chilies; 1/4 cup plus 2 tablespoons minced onion, divided; 2 1/4 tablespoons minced garlic, divided; salt (I prefer kosher); sugar; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/8 teaspoon ground allspice; 1 pinch ground cloves; 1/4 cup cider vinegar

Servings: persons

4 dried ancho chiles
6 dried guajillo chilies
1/4 cup plus 2 tablespoons minced onion, divided
2 1/4 tablespoons minced garlic, divided
salt (I prefer kosher)
sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1 pinch ground cloves
1/4 cup cider vinegar

1
Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char. Remove from the skillet and transfer to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover the pan, remove from the heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately.
2
In a blender, combine the chiles, 2 tablespoons of the onion, 3/4 teaspoon of the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the chile soaking liquid (only as much as is needed) to enable the mixture to blend. The consistency should be thick but smooth. Cover and refrigerate or freeze until ready to use.
3
Please advise what to do with the remaining minced garlic. Only 3/4 tspn is accounted for in the recipe.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 dried ancho chiles, 6 dried guajillo chilies, 1/4 cup plus 2 tablespoons minced onion, divided, 2 1/4 tablespoons minced garlic, divided, and more.

Yes, Homemade Adobo Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Adobo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions