Adobo SauceHow to Make

I used this sauce after grilling wings and it tasted great. Definitely different than any other wing sauce I have ever had (and that’s a lot). ~ Jim

ingredients14

– Remove the stems from the guajillo and ancho peppers and remove the seeds.1

– Heat a large pan to medium-high heat and dry toast the dried peppers. They will become more pliable and slightly puff up.2

– Place the dried pods in a large bowl and cover with hot water. Soak them until they become very soft and rehydrate.3

– Transfer the softened peppers to a food processor, but reserve the soaking liquid.  – While the peppers are softening, heat olive oil in a medium pan and add the onion. Cook

– Add the garlic and cook until  – Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook, stirring, until it becomes fragrant. – Stir in chicken stock. Reduce

– Add the mixture to the food processor along with the softened peppers, vinegar, and fresh water, or you can use the dark liquid from soaking the peppers.9

– Process until smooth.10

– Adjust with salt and sugar to taste, and with a bit more water until you achieve your desired consistency. Strain if you’d like a thinner sauce, or use as-is.&

Enjoy!Enjoy!White Dotted ArrowSwipe up to get the full recipe, plus cooking and serving tips!Swipe up to get the full recipe, plus cooking and serving tips!

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