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Justalittlebite Adobo Sauce

Adobo sauce simmering in a rustic farmhouse kitchen
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Bold, smoky, and full of heart—Jake’s signature adobo sauce brings the flavor of the countryside straight to your table. Made from dried chilies, garlic, and spices, this small-batch sauce is perfect for marinating, simmering, or spooning over anything that needs a little extra love.

Ingredients

Scale
  • 3 dried ancho chilies
  • 3 dried guajillo chilies
  • 1½ cups hot water (for soaking)
  • 4–5 garlic cloves
  • 1 tablespoon tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika (optional)
  • ¼ teaspoon ground cinnamon (optional)
  • Salt and black pepper to taste
  • 1–2 teaspoons honey (optional, to round the heat)
  • Additional warm water, as needed for blending

Instructions

  1. Toast dried chilies in a dry skillet over medium heat until aromatic and puffed, about 1–2 minutes per side. Don’t let them burn.
  2. Remove stems and seeds, then soak toasted chilies in 1½ cups hot water for 15–20 minutes until soft.
  3. Drain chilies and transfer to a blender with garlic, tomato paste, vinegar, cumin, oregano, paprika, cinnamon, salt, pepper, and a bit of the soaking water or fresh warm water.
  4. Blend until smooth, adding water as needed to reach a thick but pourable consistency (it should coat a spoon).
  5. Pour into a saucepan and simmer on low heat for 10–15 minutes, stirring often. Add honey if desired to mellow the spice.
  6. Let cool slightly, then store in clean jars. Use immediately or refrigerate for up to 10 days.

Notes

Jake stores leftover sauce in small mason jars or freezes it in ice cube trays labeled ‘🔥 Adobo Gold’. Perfect for grilled meats, chili, roasted veggies, breakfast eggs, or even sandwich spreads. Adjust heat with chili type or a pinch of cayenne, and swap honey with roasted sweet potato for a smart, hearty twist.

Nutrition

Find it online: https://www.adorarecipes.com/adobo-sauce/