Fustini's Oils and Vinegars
Adobo Sauce

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Adobo Sauce


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Adobo Sauce

Submitted by Corporate Chef Andy Stewart


  • 5 dried Guajillo Chilies
  • 2 tablespoons Fustini's Aji Verde Crush olive oil
  • 1 small white onion
  • 1 clove garlic
  • 2 whole cloves
  • 1 cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 1 1/2 cups water
  • Pinch salt


A great sauce for all your Mexican-inspired dishes. Can easily replace store-bought enchilada sauce.


Step 1. 

Break apart dried chilies and discard seeds and stems. Heat olive oil in a medium pot over moderate heat and add the white onion. Sauté for 3 to 4 minutes and add the garlic, cloves, cinnamon stick, and cumin seeds and sauté another 2 minutes, stirring frequently. Add the chilies and sauté another minute before adding the water and salt and bringing to a simmer. Reduce the heat to low and simmer the mixture until the water is reduced by half. Remove cinnamon stick, allow to cool slightly then place into a blender and blend until smooth. Press through a fine-mesh strainer and reserve.

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