This homemade adobo sauce recipe is classic, authentic Mexican cuisine, made with ancho and guajillo peppers. It is earthy, spicy and huge on flavor.
We're making adobo sauce in the Chili Pepper Madness kitchen today, my friends. You may know of adobo sauce from the "chipotle peppers in adobo sauce" cans you purchase from the store. Those are very common and easy to find at your local grocery store, but have you ever thought about making the sauce at home yourself?
Homemade adobo sauce is big on flavor and it's pretty easy to make at home. I like to keep some of it in my refrigerator for making all sorts of Mexican recipes or for quick and easy flavor building.
I highly recommend making it yourself, as it will allow you to adjust the recipe to your personal tastes with different ingredients, which I discuss in the recipe tips and notes section. See below.
Let's talk about how to make adobo sauce, shall we?
Adobo Sauce Ingredients
- 4 guajillo peppers
- 4 ancho peppers
- 3 cups hot water (or enough to cover the dried peppers) + ½ cup
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste (optional for a milder flavor)
- ½ teaspoon Mexican cinnamon (or use cinnamon)
- ½ teaspoon cumin
- ½ teaspoon Mexican oregano (or use oregano)
- ½ teaspoon sugar (optional, to taste – see my NOTES on Optional Spices)
- Salt to taste
How to Make Adobo Sauce - the Recipe Method
First, remove the stems from the guajillo and ancho peppers and remove the seeds. You may need to cut into the peppers for this, which is fine.
Heat a large pan to medium heat and dry toast the dried peppers a couple minutes per side. They will become more pliable and slightly puff up. When you dry toast them in a skillet over medium heat or medium-high heat, it helps to release the oils from the pods for more flavor.
Place the dried chiles in a large bowl and cover with very hot or boiling water. Soak them for 15 minutes, or until they become very soft and rehydrate. They could take 20 minutes to 30 minutes to get very soft. Transfer the softened peppers to a food processor, but reserve the soaking liquid.
While the peppers are softening, cook down the other ingredients. Heat 1 tablespoon olive oil in a medium pan and add the onion. Cook it down for 4-5 minutes to soften. Add the garlic and cook another 30 seconds to 1 minute, until you it becomes fragrant.
Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook for 1 minute, stirring, then stir in 1/2 cup water. Reduce heat and simmer for 5 minutes.
Add the mixture to a food processor along with the softened peppers and 1/4 to 1/2 cup of fresh water, or you can use the dark liquid from soaking the peppers. Process until smooth.
Adjust with salt and sugar to taste, and with a bit more water until you achieve your desired consistency. Strain if you’d like a thinner sauce, or use as-is.
Makes about 2 cups of adobo sauce.
Store in the refrigerator in an airtight container. It should last about a month this way.
Boom! All set! Adobo sauce is pretty easy to make, isn't it? I love this sauce. I keep versions of this in the refrigerator most times through the year so I can easily whip up flavorful recipes in a snap. So great to have around.
Recipe Tips & Notes
- Soaking Water. You'll notice that the soaking water used to rehydrate the dried ancho chiles and guajillo chiles becomes very dark. This is because some of the nutrients from the peppers seeps into the water. You can use this steeped water to thin out your adobo sauce if you'd like. Some people consider it to be slightly bitter, however, to use accordingly. If you feel it is too bitter, use fresh water to thin your sauce.
- Optional Spices. I am using a few of my favorite spices for this adobo sauce, but there are many available to you. Recipes can vary from cook to cook depending on personal tastes. Some ingredients you might consider include cloves, allspice, sugar or honey for a touch of sweetness and to adjust bitterness, brown sugar, other chili powders, dried basil, vinegar, lemon juice or lime juice.
- Freeze It. Adobo sauce freezes nicely. You can freeze it in freezer friendly containers, or freeze them in ice cube trays, then bag them to use smaller portions as needed.
About the Peppers
The peppers I'm using here are guajillo peppers and ancho peppers, two essential chili peppers for Mexican cooking and recipes. Guajillo peppers are the dried form of the mirasol pepper, which offer a sweet flavor and mild-medium heat. Ancho peppers are the dried form of the poblano pepper, offering a mild paprika flavor, with sweet to moderate heat.
Together they are a flavor combination power house. You can use other peppers, such as the chile de arbol for more heat or pasilla peppers, which are hugely popular for making moles and adobo sauces, or chipotle peppers for a smoky flavor.
What to Make with Adobo Sauce
Adobo sauce is quite versatile and can be used in any number of Mexican dishes, such as enchiladas, seasoning taco or burrito meats, or for swirling into soups like Mexican chicken posole or taco soup, or any type of stew. Use it to season meats for dishes like Carne Adovada, beef barbacoa, or use it as a sauce for dishes like chilaquiles rojos. There are so many ways to use adobo sauce! See my Mexican Recipes for even more ideas.
You can also use it to preserve chipotle chiles, which are smoked, dried jalapeno peppers. It's just like making your own chipotles in adobo sauce. Big flavor!
That's it, my friends. I hope you enjoy your new homemade adobo sauce. Such a great recipe. Let me know how you wind up using it. Feel free to spice it up!
Try Some of My Other Popular Sauce Recipes
- Ranchero Sauce
- Salsa Ranchera
- Homemade Red Enchilada Sauce
- Green Enchilada Sauce
- Creamy Jalapeno Sauce
- Chipotle Sauce
- Ancho Chili Sauce
- Guajillo Sauce
- Pipian Rojo (Mexican Red Pipian Sauce)
- What is mole sauce?
This recipe is great for making Beef Barbacoa.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Adobo Sauce Recipe
Ingredients
- 4 guajillo peppers
- 4 ancho peppers
- 3 cups hot water or enough to cover the dried peppers + ½ cup
- 1 tablespoon olive oil
- 1/2 small onion chopped
- 4 cloves garlic chopped
- 2 tablespoons tomato paste optional for a milder flavor
- ½ teaspoon Mexican cinnamon or use cinnamon
- ½ teaspoon cumin
- ½ teaspoon Mexican oregano or use oregano
- ½ teaspoon sugar optional, to taste – see my NOTES on Optional Spices
- Salt to taste
Instructions
- Remove the stems from the guajillo and ancho peppers and remove the seeds. You may need to cut into the peppers for this, which is fine.
- Heat a large pan to medium-high heat and dry toast the dried peppers a couple minutes per side. They will become more pliable and slightly puff up. This helps to release the oils for more flavor.
- Place the dried pods in a large bowl and cover with hot water. Soak them for 15 minutes, or until they become very soft and rehydrate. Transfer the softened peppers to a food processor, but reserve the soaking liquid.
- While the peppers are softening, heat olive oil in a medium pan and add the onion. Cook it down for 4-5 minutes to soften.
- Add the garlic and cook another 30 seconds to 1 minute, until you it becomes fragrant.
- Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook for 1 minute, stirring.
- Stir in 1/2 cup water. Reduce heat and simmer for 5 minutes.
- Add the mixture to the food processor along with the softened peppers and 1/4 to 1/2 cup of fresh water, or you can use the dark liquid from soaking the peppers. Process until smooth.
- Adjust with salt and sugar to taste, and with a bit more water until you achieve your desired consistency. Strain if you’d like a thinner sauce, or use as-is.
Video
Notes
Store in the refrigerator in an airtight container.
Nutrition Information
Daniel Root says
I made your texas chili this week, and it's awesome. hopefully I'll win the cookoff tonight.
As I pursue my newfound love of tacos de birria, I found a recipe wherein the chef slow cooks the meat, then makes the sauce separately. The chef calls his sauce "adobo". when the meat is done and shredded, it's combined with the sauce. So now I'm wondering, could your adobo double as birria consomme when thinned out a bit.
Mike Hultquist says
Thanks, Daniel. Yes, the adobo sauce can definitely be used as birria consomme.
Neena Cholette says
What needs to be added to this recipe in order to "can" in water bath? Thank you!
Mike Hultquist says
Neena, you'll need to add acid (vinegar or citrus) to get the pH to 3.5 or lower for home canning.
Paula says
If we were to cook a pork shoulder in our Dutch oven, how would you suggest incorporating this sauce? Would we cook it in the sauce or in a marinade of some kind and then add the sauce at the end? We are really excited to make this!
Michael Hultquist - Chili Pepper Madness says
Paula, you could add a cup of adobo sauce to your braising liquid for flavor, then finish the pork at the end with the sauce. I would shred it, then simmer a bit in the adobo sauce. Let me know how it goes for you. Enjoy!
Belvia says
This was my first time venturing out to make Adobe sauce; it turned out delish! I didn’t have the peppers on hand that are in the recipe. I had “California Peppers” from Badia; followed your instructions in preparing them and added Penzeys’ Ground Ancho Chili peppers to the sauce. I also added organic agave syrup in addition to a little sugar and a little extra cinnamon. Results: Excellent!!!
I will stock up on the chilis in your recipe and will not buy adobe sauce in the store again! Thank you for the recipe and easy to follow instructions!
Michael Hultquist - Chili Pepper Madness says
Wonderful! Glad to help, Belvia! Super happy you enjoyed it. Thanks for sharing!
Ben Hirsh says
Loved the way the peppers rehydrated. I am going to try this again, without cinnamon. Very good instructions.
Grace says
I used this for part of a copycat Chipotle chicken recipe for some guests and it was amazing. Everyone thought it was even better than Chipotle. I use this recipe for anytime I need adobo sauce, then freeze the leftovers.
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Grace!!
Michael says
Hey Mike!
This is another great recipe!
I will be keeping a few versions of this on hand at all times. In particular, I like your suggestion to heat it up by adding in a few Arbols.
I've been making your Ranchero sauce for a few years now - *always* have that in the fridge* - and I think anyone who likes this Adobo should also check that out.
Mike Hultquist says
Awesome to hear, Michael! I appreciate it!
Dana says
Hi! Thank you so much for this recipe and the great instructions! My grocery store (Wegman’s) isn’t carrying their private label guajillo or ancho pepper pastes anymore and I used it all the time to make pulled chicken. I have never tried anything like this before so I was hesitant. I make my own salad dressings and mostly cook from scratch but this was an adventure for me. I’ve never used dried chilis before. But wow! This recipe went really well! I am going to try using fresh water instead of the soaking water next time and make a version with Arbol chilis as well as some pasilla chilis. You have me hooked and I also think that this paste will make a fun gift for friends.
FYI, I added Urfa Biber, Bird’s eye chili, smoked paprika, brown sugar, and Mike’s hot honey to mine. I’m mulling molasses and cacao chili. See what you’ve started?!?
Thank you!
Michael Hultquist - Chili Pepper Madness says
Haha, I love it, Dana. Yes, this is how it starts. I love your additions. Perfection right there! Glad to be helpful.
Carol D. says
Is this sauce a deep red, almost burgundy colour?
The colour is important in the dish I am making.
Michael Hultquist - Chili Pepper Madness says
Carol, it is very dark red, though perhaps with a touch of brown to it, though leaning towards burgundy. You can always include tomato to help with the color.
Butch says
Can I use all Ancho chilies? I tried a recipe very similar to this it was very good but a slightly bitter after taste. Ancho only dried pepper available in my area. Would simply adding more sugar solve the problem? Thanks in advance.
Michael Hultquist - Chili Pepper Madness says
Butch, yes, you can use anchos for this. To reduce bitterness, use fresh water instead of the soaking water to blend the softened peppers. Also, straining might help a bit as well to remove any bitter tough skins. Sweet elements can help, too.
Terri says
Can I can this sauce?
Michael Hultquist - Chili Pepper Madness says
Terri, you can definitely pressure can it. If doing a water bath, you'll need to get the acidity down. 3.5 or lower is best for home canning with that method. You'd need to add an acid, like citrus or vinegar, which will affect the flavor.
Neena says
How much vinegar and at what point of the cooking process?
Mike Hultquist says
Neena, shoot for enough to get the pH to 3.5 or lower for home canning.
Diana says
How long does it last in the fridge and is it freezer friendly?
Michael Hultquist - Chili Pepper Madness says
Diana, it should last a week in the fridge, and yes, you can freeze it for up to 6 months easily. Enjoy!
marco says
Can I use thyme if I don't have oregano or mexican oregano. A lot of spices are actually not easy to come by currently. Super bummer
Michael Hultquist - Chili Pepper Madness says
Marco, yes, or use Italian oregano. Thyme would be ok to use here. Not the same flavor, but welcomed.
Timaree Cheney says
To turn this into chipotle in adobo sauce do you soak the chipotles and add them and that’s it? Do you cook them in the sauce first? I need chipotle in adobo for recipes but am allergic to tomato so trying to replicate the canned version.
Michael Hultquist - Chili Pepper Madness says
Timaree, yes, you can rehydrate the dried chipotles in this sauce for the chipotles in adobo. Let me know how it goes for you.
Anny says
Thank you Michael for this delicious very easy to make adobo recipe. I archive great recipes and this one is one of the family favorite. I use pork /butt shoulder with this sauce and is delicious. It’s a must try-two thumbs up.
Michael Hultquist - Chili Pepper Madness says
Thank you, Anny! Super happy you enjoy it! I agree, very tasty. I appreciate it!
Adam Blufia says
Hey, I'm confused - what are you supposed to do with the peppers after you soak them ? Are you supposed to add them to the food processor ? The only mention of them actually being in this recipe is the option of adding the dark liquid from soaking. Apologies if I'm being stupid !
Michael Hultquist - Chili Pepper Madness says
Adam, add them into the food processor when you add all of the other ingredients and soaking liquid. I updated the recipe to make that more clear. Enjoy!
Adam Blufia says
Thanks !
Trisg says
This seem so good!!! I was wondering where do you get your peppers ?? With the Corona virus Agrrrr can't go and get some in the city (where I get them normally) hope that you can help. I'm from Canada by the way. Hope that you and yours are well!
Michael Hultquist - Chili Pepper Madness says
Hi, Trisg. I often buy these dried peppers in bulk because I use them so often, so I always have them on hand. I normally get them at my local grocery store in the produce area, but sometimes go to a local Mexican grocer. I've also found them online. I would try Amazon. I hope you can find them! We need our peppers!