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Ancho Pepper
Adobo

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.
• In 10 minutes the adobo will be ready.
• Yields 1 cup of adobo.

Ingredients

3 Ancho Peppers (1 oz)

1 Onion (5.2 oz)

5 Garlic cloves (.5 oz)

1½ Bay Leaves

1 Oregano sprig (.3 oz)

1 Thyme sprig (.3 oz)

1/4 cup of Apple Cider Vinegar (2 fl oz)

Pepper to taste

1 tablespoon of Salt

Cookware

1 Saucepan

1 Blender

1 Cutting Board

1 Kitchen Spoon

1 Knife

Directions

1. Remove the seeds of 3 ancho peppers.

The veins are not removed from the ancho pepper, as it is not an excessively spicy chili. However if you want to reduce a little the hotness, you can devein the chili.

2. Put in a saucepan:

• The 3 Ancho Peppers with the ones you worked.
• The enough Water to cover the chilies.

3. Bring the saucepan water to a boil over high heat and leave the chilies cooking in he boiling water for about 4 minutes, until they soften.
4. Transfer from the saucepan to a blender, with a kitchen spoon, the ancho peppers that were cooked.
5. Also add in the blender:

• 1 Onion.
• 5 Garlic cloves.
• 1½ Bay Leaves.
• 1 Oregano sprig.
• 1 Thyme sprig.
• 1/4 cup of Apple Cider Vinegar.
• Pepper to taste
• 1 tablespoon of Salt

6. Blend very well the ingredients.

A Tasty
Adobo

Tip: You can preserve this salsa in the refrigerator for 1 month, in a hermetically sealed glass jar.

Variations: The adobos by states: Guerrero, Hidalgo and Queretaro.

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