Ingredients
- 3 3 lg Chipotle peppers
- 1 Dried Pasilla chilis
- 1/4 cup Peanut, or olive oil
- 1/4 cup Distilled white vinegar
- 2 Onions
- 2 cloves Chopped garlic
- 1/2 tsp Dried Oregano
- 1/4 tsp Ground cumin
- 1/2 tsp Pepper
- 1.1/2 tsp Sugar
Instructions
- Soak the Chipotle and Pasilla Chiles in hot water for about 15 minutes, then drain 3/4 of the water, and add all the other ingredients, save for the oil, vinegar and sugar. Puree with a hand blender and pour the the mix into a saucepan and stir-fry in oil for a few minutes, then add vinegar and sugar. Bring to a boil, then reduce heat and simmer until the mixture achieves the desired consistency.
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Do you have a better Adobo sauce recipe?