Adobo Sauce - Popular Mexican-Style Sauce

[Music] hey everybody it's Mike from chili pepper madness today I'm going to show you how to make an adobo sauce it's a super versatile Mexican sauce recipe that is you can use it in so many different dishes you can use it in soups and stews and make all sorts of wonderful recipes so let me show you how to make it so to make an adobo sauce we're gonna start with some peppers obviously I got some ancho peppers and guajillos a lot of people make their their sauce with only on shows but I kind of like the combination and on shows and guajillos are perfect together so first I'm going to do we're gonna pop the stems off of our peppers because you don't want the stems in there and you and that got a lot of the seeds you can see how many seeds are in there sometimes I've left seeds in my sauces but some people don't like the seeds because they say they're a bit bitter and there's kind of a texture problem so a lot of times you can just break these open and just kind of knock the seeds right out you see how easily those pop out but if you mean to kitchen scissors are your friend here because you just kind of pop them right open and it'll kind of there you go see that opens right up knock out the seeds set that aside see this is just two peppers and you see all the seeds in there alright let me get these all to seated and stemmed and then go on to the next step alright now that I've gotten my dried pods all deseeded as much as I need and I'm gonna head and dry toast them in a pan and dry toasting them actually you kind of activate some of the oils in the skins and it brings a fragrant quality to it it just makes the overall sauce a little bit tastier to me you don't have to do this stuff you can just skip it but for me I actually like to do this I pretty much like toast them all the time for most sauces and you don't need any oil just do a dried toast and you don't need a long time you only need like maybe two to three minutes tops to kind of activate those oils and soften them just a touch and just make sure they don't burn that's the biggest thing so all right let's get them toasted so it's only been about a minute and I can smell these already starting to get a little toasty and the skins actually start to get a little bit more pliable a little bit softer like not completely soft but you'll notice and sometimes they puff up a little bit so just keep an eye on them and again don't don't let them burn you're really just trying to you know activate those oils a bit and bring out some of their flavor and then once these are done I'm gonna transfer them to a bowl and we're gonna soften them up okay let me get these transferred over to a bowl and what you want to do is you want to cover them in very hot water so I've got some hot water right here and let them steep for 15-20 minutes you know maybe at the 30 minutes and everything will get super soft the next step here is to cook down some other ingredients and add a little bit of olive oil to my pan here and we're gonna add some onion cook that first any onion softened up and I add some garlic and I like to use a lot of garlic I got about 4 or 5 cloves in there and you can use however much you want garlic is just one of those things and gonna cook it down 30 seconds maybe a minute and so you can smell that gorgeous garlic blooming fills the room with deliciousness next we're gonna add some tomato paste and you can use fresh tomatoes if you want to make it that way but tomato paste is just super concentrated and you're gonna get a big flavor boost that way and I'm gonna add my seasonings right away to kind of let them bloom a bit so I've got some cumin I've got some Mexican oregano I've got some cinnamon and a bit of salt and pepper I'm gonna mix this up and there are different ingredients that you becky you can use different seasonings but you know these are just the ones that I prefer and I'll have it on the post the actual blog post some alternative seasonings that you can use you like clover or nutmeg or allspice so these these are just kind of like what I really love so I'm just gonna cook this down for about two minutes it's kind of let those flavors start to bloom a bits and once those are kind of I'm gonna say activated here I'm gonna add some water I've got about 1/2 a cup here and get this all mixed up swirl it all up my friends and then we're just gonna let it simmer for a little bit you don't want to reduce too much I just want a simmer so I'm gonna turn my heat down and then this is gonna form a lot of a flavor base it's gonna process it up in a food processor with my dehydrated I'm sorry with my dried rehydrated I should say peppers and it's gonna be a gorgeous gorgeous sauce so uh alright let's just let this simmer a bit so you can see - these peppers are actually nice and soft they're pretty pliable and they're gonna break apart really nicely but really note the color of the water so the hot water a lot of the nutrients from the peppers have leached into the water and it changes the color and you can use some of this water it has still a lot of nutrients in there you can use it to thin out your sauce if you want to but some people say it's a little bit bitter and you can balance that out with a little sugar or honey or just don't use it use clean water or chicken broth or a vegetable broth if you want to thin out your sauce and we'll take a look at that once we process it I've got my food processor set up here and let's go ahead and add the contents of our pan to the food processor or a blender is good here or you get a big bowl use a stick blender however you want to do it get that all put in there and then I'm going to add my rehydrated soften the Chili Peppers all right I get this lid on here alright let's process it up let's take a look at our adobo sauce here and oh wow you can see how nice and thick it is and I'll get the color on that so right now it's kind of somewhere between a paste and a sauce you can take a look at that it's really sticking to the spoon so I want it to be more saucy I mean you can use this right now if you want to is more of a paste huge flavor but I'm gonna add I've got some some water at there ready I'm using fresh water but you can use the steeping water if you want to so let me add a quarter cup or so get that put in there give it another process spit it out a little bit you can use broth as well alright take a look take a look and getting more sauce like a little bit more sauce alike take a look at that guys yeah you can see now it's a little bit more you know softening up so I think I want to add a little bit more water I'm just gonna add maybe another quarter cup so I'm thinking overall I probably added about a half a cup of water roughly I'm not you know measuring super closely just to your preference oh yeah look at that look at that this is an adobo sauce doesn't it look a lot like the stuff that you know Chipotle's and adobo so look at that oh yeah and it's still a little bit coarse like I could keep processing it till it's extra smooth or I can I can strain it out very saucy so let me pop this into a bowl and take a look and here we go I got about two cups or so of this delicious adobo sauce you can see how like rich it looks look at the color on that it's like super dark the conchos make really dark dark sauce and oh man look at that take a look guys I hope you like it chili pepper madness adobo sauce delicious enjoy [Music]

Channel: Chili Pepper Madness

Views: 130,498

Keywords: chile, chili, chilli, recipes, cooking, spicy, jalapeno, adobo sauce, how to make adobo sauce, mexican adobo sauce, mexican sauce, dried peppers sauce, mexican red sauce, enchilada sauce, how to make enchilada sauce, adobo sauce recipe, chipotle adobo sauce

Id: QggoJaqobjY

Length: 7min 57sec (477 seconds)

Published: Mon Jan 20 2020