Adobo Sauce
Ingredients:
Water, filtered or spring (enough to cover chiles)
4 Chipotle Chiles, seeded and deveined
2 dried Ancho Chiles, seeded and deveined
2 dried Guajillo Chiles, seeded and deveined
2 teaspoons fresh Ginger, peeled and minced
¾ teaspoon Cumin, ground
1½ teaspoons Sea Salt
¼ teaspoon Black Pepper, freshly ground
Directions:
1. Combine the chipotle, ancho and guajillo chiles in a large bowl and add plenty of cold water to cover
2. Let them soak until soft, about 30 minutes
3. Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper
4. Blend until very smooth
5. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed
Don’t be tempted to add liquid-you want the final sauce to be thick
6. Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tight fitting lid if you want to save it for later
It’ll keep in the fridge for up to 5 days or in the freezer for 3 months
Option: If you’re unable to find all 3 varieties of Chiles, use 8 of any combination or single Chile available