Cookbook:Adobo Sauce

Cookbook | Ingredients | Recipes | Cuisine of Mexico | Southwestern U.S. cuisine | Tex-Mex cuisine

Adobo sauce is a sauce or marinade used in Latin American and Southwestern U.S.-style cooking, made of finely chopped or pureed chiles, garlic, vinegar, and often onions and tomatoes. Food that has been prepared with adobo is sometimes called adobado. [1]

Chipotles in adobo sauce is a particular use of this condiment in which chipotles (smoked jalapeño peppers) are stewed in adobo sauce. Ingredients of this sauce generally include tomatoes, garlic, vinegar, salt, and spices.


  • A dozen chipotle peppers or smoked, dried jalapeño peppers (most co-ops can get these for you, or try the specialty produce section of your grocery store)
  • 4 cups (.95 L) water
  • ½ cup (120 mL) onion, diced
  • ⅓ cup (80 mL))apple cider vinegar
  • ¼ cup (60 mL) ketchup
  • 3 cloves garlic, crushed or sliced
  • pinch of cumin, oregano and salt to taste


Combine all ingredients in a heavy sauce pan Cook over a very low heat for 1-2 hours until the chiles are very soft and the liquid has been reduced to about 1-cup; or put in a slow cooker overnight.

Beat with a mortar and pestle or put in blender to puree for a thick sauce.

Will keep several weeks in the fridge in an airtight container, or can it in mason jars to store longer following directions for sterilizing jars and proper sealing.