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Deep red homemade adobo sauce in glass jar with wooden spoon

Easy Adobo Sauce Recipe | chipotle adobo sauce

Sophie Delgado
This bold and smoky Adobo Sauce Recipe is packed with the deep flavors of toasted chiles and warm spices. It’s the perfect punchy addition to grilled meats, taco fillings, or burrito bowls—bringing authentic Mexican flair to every bite!
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 30 minutes
Course Condiment, salsa
Cuisine Mexican
Servings 3 cups
Calories 224 kcal

Ingredients
  

Spices and Chiles:

  • 3 guajillo chiles
  • 3 ancho chiles
  • 2 arbol chiles optional for extra heat
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon black peppercorns
  • 4 whole cloves
  • 2 bay leaves
  • 2 ¼ cups boiling water

Sauce Ingredients:

  • 4 teaspoons olive oil
  • 1 cup onion diced
  • 4 teaspoons garlic minced
  • ½ teaspoon oregano
  • ¼ teaspoon cinnamon
  • 2 tablespoons tomato paste
  • 1 teaspoon brown sugar
  • 1 tablespoon white vinegar
  • ¾ teaspoon salt or to taste

To Make Chipotle Peppers in Adobo Sauce:

  •  
  • 8 dried chipotle chilies

Instructions
 

  • Remove the stems and seeds from the guajillo, ancho, and arbol chiles.
  • Toast the chiles, cumin seeds, coriander seeds, black peppercorns, cloves, and bay leaves in a dry skillet over medium heat for 2-3 minutes, until fragrant, but without letting the chiles get dark or bitter.
  • Transfer the toasted chiles and spices to a blender pitcher, and cover with the boiling water. Let soak for twenty minutes.
  • Meanwhile, warm the olive oil in a large skillet over medium-high heat. After 90 seconds, when the oil is hot, sauté the diced onion and minced garlic for 4-5 minutes, until the onion is translucent.
  • Stir in the oregano, cinnamon, tomato paste, and brown sugar. Cook for an additional two minutes, stirring constantly to avoid burning the spices.
  • Using a rubber spatula to get out all the good stuff, transfer the contents of the pan, along with the white vinegar, and salt into the blender that contains the soaked chiles and spices. Don't you dare get rid of the soaking water! Blend for 90 seconds on medium speed until smooth. Your adobo sauce recipe is now complete.

To make chipotle peppers in adobo sauce:

  •  
  • Place the dried chipotle chilies in a bowl and cover with boiling water. Let them soak until soft, approximately 30 minutes.
  • Once softened, pinch off the stems and add the chipotle chilies to the blended adobo sauce. Simmer the sauce over low heat for 15-20 minutes, allowing the flavors of this adobo sauce recipe to penetrate into the chiles.
  • Store the chipotles in adobo in the refrigerator for up to a week, or can them in a sterilized glass jar to keep shelf stable for up to a year.

Notes

  • No Mr. Burns. No Weekend at Bernie's: Toasting chiles and spices adds depth to the flavor, but avoid overdoing it. If chiles get too dark, they turn bitter. Toast just until fragrant, about 2-3 minutes.
  • Fully Hydrate for Full Flavor: Thoroughly soak dried chiles to avoid large pieces in the sauce. Make sure they're soft and pliable before blending.
  • Power Up with a High-Speed Blender: A good high-speed blender (like a Blendtec) makes this adobo sauce recipe come out smooth with minimal effort.
 
  • Spice Control to Major Tom: For extra kick, add more arbol chiles or a splash of hot sauce. This adobo sauce recipe is flexible, so customize the heat to your preference.

Nutrition

Calories: 224kcalCarbohydrates: 38gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gTrans Fat: 4gSodium: 707mgFiber: 13gSugar: 21g
Keyword adobo sauce, Ancho chiles, brown sugar, chipotle sauce, cider vinegar, cilantro, cinnamon, garlic, Greek yogurt, guajillo chiles, lime, maple syrup, mayonnaise, olive oil, sour cream, tomato paste
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