Adobo Sauce

How to Make

I used this sauce after grilling wings and it tasted great. Definitely different than any other wing sauce I have ever had (and that’s a lot). ~ Jim



– 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. They will become more pliable and slightly puff up.


– Place the dried pods in a large bowl and cover with hot water. Soak them 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 to soften.


– Add the garlic and cook until  – Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook, stirring, until it becomes fragrant. – Stir in chicken stock. Reduce heat and simmer.


– Add the mixture to the food processor along with the softened peppers, vinegar, and 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.




White Dotted Arrow

Swipe up to get the full recipe, plus cooking and serving tips!

More Recipes

Remoulade Sauce

Creamy Fish Taco Sauce