Smoky, spicy and earthy, homemade adobo sauce is a must-have condiment and sauce for homemade Mexican cuisine.
8large cloves garlic
½cupancho chile powder
3tablespoonsapple cider vinegar or distilled white vinegar
1 ½teaspoonskosher salt
1teaspoondried Mexican oregano,marjoram or regular oregano
¼teaspoonground black pepper
Add garlic and 1 ¼ cups water to a small saucepan; bring to a boil over medium-high heat. Meanwhile, add ancho chile powder, vinegar, salt, oregano, cinnamon, cumin and black pepper to a high-powered blender or food processor.
Add hot water and garlic to blender, secure lid and blend on high until completely smooth, about 1 minute.
Adobo sauce will last a couple of months stored in an airtight container in the refrigerator.