Mexican Adobo Sauce Recipe

1. 1

   Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover.

2. 2

   Let them soak until soft, about 30 minutes.

3. 3

   Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper.

4. 4

   Blend until very smooth.

5. 5

   Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everythings getting pureed.

6. 6

   Dont be tempted to add liquidyou want the final sauce to be thick.

7. 7

   Scrape the puree into a small bowl if you plan to use it soon, or into a jar with a tightfitting lid if you want to save it for later.

8. 8

   Itll keep in the fridge for up to 5 days, or in the freezer for 3 months.

* Per serving · 4 servings · Values may vary.

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