Friday, March 5, 2010
We have not been able to get any canned adobo sauce lately and I really miss it. I came across the recipe from Mangio da Sola, which sounded interesting to try. It doesn't taste like the adobo sauces I'm used to, but it was pretty good. (Niall said next time I need to cut back on the cloves.)
We are almost out of dried chilies, so I used what we have. (Five pasilla chilies.) I wanted this to have more kick, so next time (when we have more options)-more chilies, hotter chilies!
5 Pasilla chilies
1/2 onion, roughly chopped
3 cloves garlic
1 teaspoon sea salt
1/2 tsp sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch ground cloves
1/4 cup cider vinegar
In a large skillet, heat the chilies. Allow them to puff and flip them on the other side. Do not burn.
Remove from heat and remove the seeds and the top. (Best to wear gloves.)
Place the deseeded chilies in a saucepan, cover with water and bring to a boil. Cover and simmer for 20 minutes.
After 20 minutes, use a strainer to drain the chilies. Reserve the chili water.
In a blender, add the chilies and the remaining ingredients. Pulse. (It smells so good!) Add the chili water to make the mixture into a thick paste.
Use immediately or store in an airtight container in the fridge.