Adobo sauce

Adobo sauce

500 ml
Chris Middleton

If you only make one sauce then this should be it. Its flavour is so intriguing when used in a myriad of savoury and meat applications. It’s truly the taste of Latin food that we all love. You can also add it to mayonnaise or a tomato sauce to create new sauces to enjoy at home.


Quantity Ingredient
3 large red capsicums, halved lengthways
1 red onion, quartered
1 garlic bulb, peeled
3 long green chillies
2 dried guajillo chillies
75g dried chipotle chillies
80ml olive oil
large handful oregano leaves
2 tablespoons smoked paprika
3 teaspoons Mexican spice blend
115g caster sugar
125ml sherry vinegar
1 litre Chipotle chicken stock
or 1 litre chicken stock
sea salt, to taste


  1. Preheat an overhead grill (broiler) to high.
  2. Place the capsicum, onion, garlic and fresh chillies on a grill tray and grill (broil), turning occasionally, for 10–15 minutes, until soft and charred black. Allow to cool slightly then roughly chop.
  3. Remove the stalks and roughly chop the guajillo and chipotle chillies, retaining the seeds.
  4. Heat the oil in a medium heavy-based saucepan over low heat. Gently fry the dried chillies for 2–3 minutes, until they begin to colour. Add the charred vegetable mixture, oregano and spices and cook for a further 2 minutes, or until fragrant. Add the sugar and sherry and cook until the liquid reduces to a syrup.
  5. Pour in the stock and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until reduced to a thick sauce.
  6. Transfer the mixture to a food processor or blender and process, gradually adding a little water if required, to make a smooth sauce. Strain through a fine-mesh sieve, pressing and rubbing with the back of a spoon to ensure all of the sauce passes through. Season with salt.
  7. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Paul Wilson
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