BASIC ADOBO SAUCE

Basic Adobo Sauce image

Provided by Judy Kaye

Time 1h

Number Of Ingredients 7

12 3 ounces guajillo chiles, (12), wiped clean, stemmed, slit open, seeded, and deveined
3/4 c water, more if needed
2 clove peeled garlic
1 1/2 tsp apple cider vinegar
1 tsp salt
1 tsp sugar
1/4 tsp rounded teaspoon cumin

Steps:

1. Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until they're fragrant and their insides have changed color slightly, about 1 minute per batch.
2. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
3. Put the 3/4 cup of fresh water in the blender jar with the chiles and the remaining ingredients. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree. If you'd like a silky texture, strain the adobo through a medium-mesh sieve.
4. Now you can use this highly flavored puree as a marinade for seafood and meat. Or turn it into a fabulous cooking liquid or sauce for eggs, beans, and enchiladas. This adobo keeps in the refrigerator for up to five days or in the freezer for up to one month.