Adobo Paste

Dilute with Liquid Stock for a Rich Adobo Sauce

1 small onion, peeled and cut in half

3 cloves garlic, peeled

1 tsp olive oil

60g Tio Pablo Ancho Poblano chillis, stems and seeds removed

30g Tio Pablo Guajillo chillis, stems and seeds removed

400g tinned, diced tomatoes

1 tsp ground cinnamon

1 tsp ground cumin

¼ tsp ground cloves

½ tsp Mexican Oregano

1 tsp salt

1 Tbl sugar

1 tsp cracked black pepper

2 tsp cider vinegar or to taste

400ml water

In a large frying pan, heat oil and char the onion and garlic.  Set to the side on a separate plate.

Roughly chop up dried chillis and add to pan.  Add tomatoes and simmer at medium heat. Sprinkle in cinnamon, cumin, cloves, Mexican Oregano, 1 tsp sugar, salt and pepper.  Add 200ml of water and let simmer for about 15 minutes to let flavours blend.

Place mixture, onion garlic into a blender or food processor and blend thoroughly.  Add remaining 200ml of water, 2 tsp sugar and cider vinegar.  Blend again until smooth.

Place mixture into a jar and place in refrigerator overnight.  Dilute 2 cups stock to one cup paste to create adobo sauce.

Makes about 500g paste.

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