Adobo or Chipotle
This will make 1 1/2 cups
*Use scissors to cut off the stem of the chile and then cut along the side of it.
- 3 oz Guajillo chiles or Chiipotle chiles , wiped clean, stemmed, split open, seeded and deveined
- 3/4 cup Water for blending, or more if necessary
- 2 clove Garlic, peeled
- 1 1/2 tsp Apple Cider Vinegar
- 3/4 tsp fine salt or 1 1/2 tsp kosher salt
- 3/4 tsp sugar
- 1/4 tsp - rounded Cumin
1. Heat a comal, griddle or heavy skillet over medium-low heat. Toast chiles 2-3 at a time, turning them over, and pressing down on the them with tongs frequently, until they're fragrant and their insides have changed color slightly, about 1 minute or so per batch.
2. Soak chiles in enough cold water to cover until they're soft, about 30 minutes. (Guajillo chiles will definitely take at least 30 minutes, Chipotles 25-30 minutes) Drain and discard the soaking water.
3. Put the 3/4 cup of fresh water in the blender with the chiles and remaining ingredients. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree.
*With Guajillo Chiles, if you want a silky texture, strain the adobo through a medium mesh sieve.
**Keeps in the refrigerator for up to 5 days or in the freezer for up to 1 month