adobo sauce

22 May, 2026

From Kevin at keviniscooking.com

Ingredients

• 1 1/2 cups boiling water
• 1/2 cup (47 g) ancho or regular chili powder
• 2 Roma (plum) tomatoes chopped, (8 oz with juices)
• 1/4 cup apple cider vinegar (5%)
• 3 cloves garlic
• 2 tbsp brown sugar
• 1 tsp oregano
• 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• 1/4 tsp black pepper
• 1/4 tsp allspice
• 3 tbsp olive oil

Instructions

1. In a food processor or blender add the chile powder and carefully pour in 1 1/2 cups boiling water. Cover with lid to steep while you get the other ingredients together.

2. Add the vinegar, tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper and allspice to a food processor or blender and process to a smooth purée, about the consistency of BBQ sauce or catchup. If needed, thin with water.

3. Heat oil in a skillet or Dutch oven over medium high heat. Carefully pour in the chili vegetable purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.

4. Makes about 2 1/2 to 3 cups adobo sauce. Keep in an airtight container and refrigerate for up to 4 weeks.