Adobo Sauce
This is just the beginning... many good things can be made with this sauce: fajitas, tacos, dip for chips (potato or tortilla), nachos, marinating meat, seasoning for soups or stews.
* after several batches, I found that it is better used as a dip or sauce on the day of preparation and the next day; after that it thickens, but it can be used in marinades and stews without problems.
Ingredients
1 large kapia pepper, roasted (100g after roasting and cleaning)
2 dried chipotle peppers (15g weighed at the start)
2 garlic cloves
1 1/2 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon sugar
1/2 teaspoon dried oregano
1 organic lime
1/4 teaspoon ground cumin
4 tablespoons olive oil
salt
Yield: 200g
How to prepare adobo sauce
- Clean the dried peppers of stems and seeds. Put them in a small pot and cover with 200ml water, add the vinegar and sugar. Simmer over low heat with a lid for 15 minutes, then turn off the heat and let them sit covered for another 15 minutes.
- Heat 1 tablespoon of oil in a small pan and sauté the garlic sliced for 30 seconds. Add the pepper cut into pieces and sauté together for another 30 seconds.
- Add to the pan the boiled dried pepper (with all the liquid remaining on it), oregano and a little salt. Simmer without a lid for 5 minutes.
- Blend the contents of the pan in a food processor (or with an immersion blender) until you get a smooth cream, slowly pouring in the rest of the oil. Add the cumin, the zest from 1/2 lime and all the lime juice (3-4 tablespoons). Blend briefly and adjust for salt and lime juice.
