Review/Rate this Recipe Save to MyRecipes Rating:

Title: Adobo Sauce - The Book Of Latin American Cooking
Yield: 1 Serving

Ingredients

      4 md anchos chillies
      6 md dried guajillos chillies
      8    cloves garlic; unpeeled
     10    black peppercorns
    1/2    " cinnamon stick
      2 lg bay leaves; torn up
    1/2 ts dried oregano
    1/2 ts dried thyme
      4    tbsps wine or cider vinegar
      2    whole cloves
      1 pn cumin seeds
      2    tsps salt

Instructions

Prepare dried chillies by roasting and soaking. Dry-fry unpeeled garlic
in heavy frying pan with no oil, 10-15 minutes. Remove blistered skins
and cool. Grind cinnamon, cloves, peppercorn, bay leaves and cumin in
pestle and mortar or blender. Drain chillies and put them in blender
with garlic, herb, spices, vinegar and a very little water. Blend to a
smooth paste, pushing down every few seconds. This can take 5-10 minutes
to finish. Strain sauce through a stainless steal mesh, this takes a
very long time also. Discard the dry pulp. Store in a glass jar with a
plastic lid, for it corrode metal. OR smear sauce thickly on pork chops,
marinate them overnight. Grill or broil.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 288 Calories; 6g Fat (14%
calories from fat); 11g Protein; 70g Carbohydrate; 0mg Cholesterol;
4333mg Sodium

_____

Contributor: The Book of Latin American Cooking-Elisabeth Lambert

Preparation Time: 0:00

Reviews