Adobo is a lovely sauce made with dried chillies, tomatoes, onion and spices. There are different types of adobos depending on the dried chilli is used to make it. I love making adobos and there is always a tube full of adobo in my fridge.
It is an easy way to add flavour to any dish, from broths, to meats, fish, veggies, there is always some sort adobo that can be use. My favourite adobo at the moment is this recipe I make with pasilla chillies.
Pasilla chillies are these long dried chillies that when they are cooked, they make a beautiful terracotta colour sauce, very velvety, sweet and aromatic. It is not spicy, so that makes it perfect for my children.
I rub this adobo to meats, fish or vegetables and it is the perfect sauce to marinate things to put on the barbecue.
Adobo de Chile Pasilla
- 2 dried pasilla chillies seeds and stem off
- 2 medium tomatoes cut in halves
- ½ medium onion peeled
- 2 garlic cloves peeled
- 2 tbsp white wine vinegar
- ½ tsp ground cumin
- ¼ tsp dried oregano
- 1 tsp salt
- ½ tsp ground coriander
- 2 cups water
- Place the pasilla chillies, tomatoes, onion and garlic in a saucepan and cover with water.
- Bring these to a boil and low the heat down. Simmer for 10 minutes. Remove the ingredients from the water to cool down. Discard the water.
- Once they are cooled down, place them in a high speed blender and add all the spices and vinegar.
- Blend very well until the sauce is very smooth. Store in a tub and keep in the fridge for two weeks.