An adobo is a mixture of various condiments that serve to add flavor to meats and/or vegetables. In Mexico the adobos are prepared with chilies as a base and there are countless variations.
This adobo uses the ancho pepper as main ingredient accompanied by garlic, onion, some aromatic herbs and a bit of apple cider vinegar.
The ancho pepper in reality is the “Poblano pepper", which when it ripes and turns to a bright red color it goes through a drying process – generating the ancho pepper. The ancho pepper color tends to remain red although sometimes it gets a little darker.
This chili is moderately spicy and it has a sweetness that combines in an excellent way with any meat dish.
About the Recipe
This recipe is very easy to prepare, you only have to work a little with the chilies and then everything is blended.
The aromatic herbs that are used in this recipe (bay leaf, oregano and thyme) should be fresh. However you can also use them dried, but you will have to reduce the weights by half (.1 oz) since the dried flavors of these herbs are stronger.
We give the recipe with apple cider vinegar because it has a subtle flavor, although white vinegar could also be used.