Adobo is the Spanish word for a marinade or sauce used to preserve or enhance the flavour of raw foods. In the case of canned chipotles, it is a picante sauce made from tomato puree, vinegar, onion, garlic, and seasonings. Chipotle peppers are preserved in this sauce. That's the recipe featured below.
Mexican adobo dishes typically have you make an adobo sauce particular to the individual dish and can vary by region. Many include dried guajillo or ancho chiles. Adobo in Filipino cuisine is a distinctly different dish, although based on the same Spanish origin. Similarly, wet adobo marinades and dry adobo seasonings are Puerto Rican variations on the same Spanish theme.
- 2 Tbsp finely chopped onion
- 3 garlic cloves, minced
- 1 tin (156ml/5.5oz) tomato paste
- ¼ cup cider vinegar
- ½ tsp ground roasted cumin
- ½ tsp dried oregano
- ¼ tsp sugar
- ¼ tsp salt
- 3 cups water
Combine all of the ingredients in a saucepan over medium heat and bring to a simmer. Lower to very low heat and cook for 1 hour or longer, stirring occasionally, until reduced to 1 cup.