Adobo Sauce


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. ~ Anny



– Remove the stems from the guajillo and ancho peppers and remove the seeds.  – Heat a large pan to medium-high heat and dry toast the dried peppers on each side. 


– Place the dried pods in a large bowl and cover with hot water. Soak 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. – Add the garlic and cook until it becomes fragrant. – Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook, stirring. – Stir in water. Reduce heat and simmer.


– Add the mixture to the food processor along with the softened peppers and fresh water. Process until smooth. – Adjust with salt and sugar to taste & water until you achieve your desired consistency. 




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