Mexican Adobo Sauce Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth Mexican adobo sauce made from ancho and guajillo peppers with warm spices like cinnamon and cumin. This essential sauce is used in many Mexican dishes and has a complex balance of smoky, sweet, and spicy flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 4 guajillo peppers
- 4 ancho peppers
- 3 cups hot water (or enough to cover the dried peppers )
- 1 tablespoon olive oil
- 1/2 small onion (chopped)
- 4 cloves garlic (chopped)
- 2 tablespoons tomato paste (optional for a milder flavor)
- ½ teaspoon Mexican cinnamon (or use cinnamon)
- ½ teaspoon cumin
- ½ teaspoon Mexican oregano (or use oregano)
- ½ teaspoon sugar (optional, to taste – see my NOTES on Optional Spices)
- Salt to taste
- 1/2 cup chicken broth ((use 1 cup for a thinner adobo sauce))
- 3 tablespoons apple cider vinegar
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 64mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 5mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 64MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.