Homemade Adobo Chili Sauce (Printable Version)

# What You'll Need:

→ Chili Peppers

01 - 3 dried ancho chilis, tops removed, seeds discarded, roughly chopped
02 - 3 dried guajillo chilis, tops removed, seeds discarded, roughly chopped

→ Aromatics

03 - 3 garlic cloves, peeled

→ Liquids

04 - 200 ml chicken stock, plus extra if needed
05 - 2 tablespoons white vinegar

→ Seasonings

06 - 1 teaspoon ground cumin
07 - 1 teaspoon dried Mexican oregano
08 - 0.5 teaspoon freshly ground black pepper
09 - 0.5 teaspoon fine sea salt

→ Base

10 - 2 tablespoons tomato paste

# Step-by-Step Directions:

01 - Using kitchen shears or a sharp knife, remove the stems from the dried ancho and guajillo chilis. Split them open, discard the seeds, and chop the chilis into small pieces for even soaking.
02 - Heat chicken stock until steaming but not boiling. Pour over the prepared chilis in a shallow bowl, cover, and let soak for 30 minutes until the peppers are fully softened.
03 - Once chilis are softened, drain the soaking liquid. Reserve a small amount if desired for blending.
04 - Transfer softened chilis, garlic, tomato paste, vinegar, cumin, oregano, salt, pepper, and 100 ml fresh chicken stock to a blender or food processor. Blend until a smooth, thick sauce forms, adding more stock or a tablespoon of water if needed to achieve desired consistency.
05 - Taste the sauce and adjust salt or spices as desired. If the sauce is too thick, blend in additional stock in small increments.
06 - Transfer to a clean jar or airtight container. Adobo sauce may be served immediately or refrigerated for up to 5 days. For longer storage, freeze in ice cube trays and transfer frozen cubes to a freezer-safe bag for up to 3 months.

# Helpful Notes:

01 - Wearing gloves while handling dried chili peppers is recommended to prevent skin irritation. Always wash hands thoroughly afterwards.
02 - Vegetable stock may be substituted for chicken stock for a vegetarian version.
03 - Customize heat by adding a small, hotter dried chili or a pinch of cayenne.
04 - For best texture, blend the sauce thoroughly and strain for a smoother finish if preferred.

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