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Jar of homemade adobo sauce with garlic cloves, dried chilies, and fresh cilantro nearby

Homemade Adobo Sauce Guide

Bold, smoky Adobo sauce adds depth and warmth to many dishes and can easily turn simple meals into something full of character.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Sauce
Cuisine: Mexican-Inspired
Calories: 45
Ingredients Equipment Method Video Notes

Ingredients
  

  • 6 dried guajillo chilies stems and seeds removed
  • 2 dried ancho chilies stems and seeds removed
  • 3 garlic cloves
  • 1 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp brown sugar
  • 1½ hot water
  • 1 olive oil

Equipment

  • Medium saucepan
  • Blender or food processor immersion blender can work
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons 
  • Fine mesh strainer optional for smoother sauce
  • Heat-safe spatula or spoon

Method
 

  1. Rinse dried chilies under warm water to remove any dust.
    Place guajillo and ancho chilies in a saucepan with hot water. Simmer on medium heat for about 8 minutes until softened.
    Dried red chilies soaking in a glass bowl of water
  2. Transfer softened chilies and soaking liquid into a blender.
    Add garlic, tomato paste, vinegar, smoked paprika, cumin, oregano, salt, pepper, and brown sugar.
    Tomato paste, garlic, and assorted spices combined in a bowl for adobo sauce
  3. Blend until a smooth sauce forms. Add a little extra water if mixture looks too thick.
    Heat olive oil in a saucepan on medium heat.
    Adobo sauce gets its signature depth from a blend of garlic, vinegar, chilies, and warm spices like cumin and oregano
  4. Pour blended sauce into the pan carefully.
    Simmer for 10 minutes, stirring occasionally, until slightly thickened.
    Thick red adobo sauce simmering in a saucepan with a spoon lifting the sauce
  5. Strain sauce through a fine mesh strainer for an extra smooth texture if desired.
    Allow sauce to cool before storing in a sealed container in the refrigerator.
    Container of homemade adobo sauce stored in a sealed plastic container

Video

Notes

Nutrient Amount (Per Serving)
Serving Size 60 g
Calories 45 kcal
Carbohydrates 7 g
Protein 1 g
Fat 2 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 160 mg
Potassium 210 mg
Fiber 2 g
Sugar 3 g
Vitamin A 1450 IU
Vitamin C 6 mg
Calcium 20 mg
Iron 0.8 mg

Cooking Tips

  • Toast dried chilies in a dry skillet for 20 seconds before simmering to increase aroma.
  • Small splash of lime juice can brighten flavor.
  • Extra chili can increase heat level if stronger spice is desired.
  • Sauce thickens as it cools, so add a tablespoon of water during reheating if needed.
  • Adobo sauce keeps well in the refrigerator for about 1 week and freezes well for longer storage.