Chile Adobo

Chile Adobo

A smoky, tangy chile paste built from toasted dried chiles, garlic, and vinegar.

Total 45 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This adobo simmers dried ancho and guajillo chiles with garlic, vinegar, and warm spices into a deep red paste that keeps for weeks. Use it to marinate meats, stir into stews, or thin with broth for a quick sauce. Toasting the chiles first draws out a smoky sweetness that balances the vinegar's tang.

Ingredients

  • 6 dried ancho chiles, stemmed and seeded
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried chiles de árbol, stemmed
  • 2 cups water, for soaking
  • 6 cloves garlic, peeled
  • 1/2 cup white vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 tablespoon brown sugar
  • 2 tablespoons vegetable oil

Method

  1. Heat a dry 9-inch skillet over medium heat and toast the ancho, guajillo, and chile de árbol pods, pressing flat with a spatula, until fragrant and slightly darkened, about 30 seconds per side.

  2. Transfer the toasted chiles to a heatproof bowl, cover with 2 cups water, and soak until softened.

  3. Drain the chiles, reserving 1/2 cup of the soaking liquid.

  4. In a blender, combine the softened chiles, garlic, vinegar, oregano, cumin, cloves, cinnamon, salt, brown sugar, and the reserved soaking liquid. Blend until smooth, scraping down the sides as needed.

  5. Heat the vegetable oil in a 6-quart saucepan over medium heat until shimmering.

  6. Pour in the blended chile mixture and simmer, stirring frequently, until thickened to a paste consistency.

  7. Taste and adjust salt or vinegar as needed, then let the adobo cool to room temperature before transferring to a jar.

  8. Store the chile adobo in an airtight jar in the refrigerator for up to 3 weeks, or freeze in small portions for longer storage.

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    Chile Adobo

    This adobo simmers dried ancho and guajillo chiles with garlic, vinegar, and warm spices into a deep red paste that keeps for weeks. Use it to marinate meats, stir into stews, or thin with broth for a quick sauce. Toasting the chiles first draws out a smoky sweetness that balances the vinegar's tang.

    45 min 16 oz 35 cal

    Ingredients

    • 6 dried ancho chiles, stemmed and seeded
    • 4 dried guajillo chiles, stemmed and seeded
    • 2 dried chiles de árbol, stemmed
    • 2 cups water, for soaking
    • 6 cloves garlic, peeled
    • 1/2 cup white vinegar
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground cinnamon
    • 1 1/2 teaspoons salt
    • 1 tablespoon brown sugar
    • 2 tablespoons vegetable oil

    Method

    1. 1

      Heat a dry 9-inch skillet over medium heat and toast the ancho, guajillo, and chile de árbol pods, pressing flat with a spatula, until fragrant and slightly darkened, about 30 seconds per side.

    2. 2

      Transfer the toasted chiles to a heatproof bowl, cover with 2 cups water, and soak until softened.

    3. 3

      Drain the chiles, reserving 1/2 cup of the soaking liquid.

    4. 4

      In a blender, combine the softened chiles, garlic, vinegar, oregano, cumin, cloves, cinnamon, salt, brown sugar, and the reserved soaking liquid. Blend until smooth, scraping down the sides as needed.

    5. 5

      Heat the vegetable oil in a 6-quart saucepan over medium heat until shimmering.

    6. 6

      Pour in the blended chile mixture and simmer, stirring frequently, until thickened to a paste consistency.

    7. 7

      Taste and adjust salt or vinegar as needed, then let the adobo cool to room temperature before transferring to a jar.

    8. 8

      Store the chile adobo in an airtight jar in the refrigerator for up to 3 weeks, or freeze in small portions for longer storage.