Texas Adobo sauce is of South American / Mexican decent in the world of adobo sauce making. What makes it Texas is I’m a Texas-raised Chef and I took this classic recipe and made slight changes to improve the classic recipe.
The word adobo is almost generic in nature. They’re many worldly variations of adobo. Adobo sauce around the world is completely different from one to the next.
Example: Adobo in the Philippines ??
In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines ??. When the Spanish first explored the Philippines ?? in the late 16th century, they encountered a cooking process that involved stewing with vinegar. The Spanish referred to it as adobo due to its superficial similarity to the Spanish adobo. The Filipino adobo is an entirely separate method of preparing food and is distinct from the Spanish marinade.
Unlike the Spanish and Latin American adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, namely vinegar, soy sauce or patis fish sauce, black peppercorns, and bay leaves. It does not traditionally use chilis, paprika, oregano, or tomatoes. There are other noted versions of Philippine adobo, namely Adobong Puti (White Adobo, prepared with salt instead of soy sauce) and Adobong Tuyo (Dry Adobo). Its only similarity to South American /Latin American adobo is the primary use of garlic. Philippine adobo has a characteristically salty and sour (and often sweet) taste, in contrast to Spanish and Mexican adobos which are spicier with balance.
Step by Step Instructions
Making Texas Adobo Sauce
What is the Scoville Scale?
The Scoville scale measures the amount of Capsaicin in hot peppers.
Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a chemical irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi.
The collection of dried peppers we’ll be using today are from the middle of the hotness level on the Scoville scale, and some of the most commonly found in grocery stores.
Texas Adobo Sauce Dried Peppers List:
- Guajillo / ➡️ Non-Dried Version = Anaheim Pepper
- Ancho Dried Chili Peppers / ➡️ Non-Dried Version = Poblano Pepper
- Chipotle Dried Chili Peppers / ➡️ Non-Dried Version = Jalapeno
- Pasilla Dried Chili Pepper / Mexico Chili / ➡️ Similar to a Poblano Pepper less spicy
Removing the seeds and stems from the dried chili peppers is the key to controlling the spice level you want. I removed all of the seeds and stems and the result is a balanced adobo sauce that does have some spice, but nothing in the way of being “Hot”. Our Texas Adobe sauce is rich with smokiness, a touch of spice, full floral aroma, with a touch of sweet fruitiness. If you keep/add in the seeds and stems the adobo sauce will be around twice as spicy. If you want to perfect your adobe sauce on the spiciness level you could try something as exact as counting the number of seeds.
Notice my thumb is flat against my forefinger? This is where you want to grip the dried chili pepper to ensure you don’t have much waste. Then peel/rip the top stem away from the pepper. Could use scissors. Shake the seeds out of the dried chilies into a bowl. Then using your fingers or scissors open the chili all the way open, and finish removing any seeds. It’s ok to leave a few.
Roast the dried chili to release their flavor on a cookie sheet. This will certainly enhance the overall complete flavor profile. You can skip this step, but the adobe sauce will not be the best you can make.
Bake @ 400 for 3 minutes. You’ll know when they are ready by the aroma/smell in the air. Once you can smell them its pretty much time to remove them from the oven. All ovens cook a little bit differently.
So you might only need 2:45 minutes. Do not take your eye off the oven. It only takes a moment to burn the dried chiles.
Toasting dried spices and herbs helps release their full flavor. Toasting the spices and herbs only takes a short while just like the dried peppers in the oven.
For most cooks, I wouldn’t suggest trying to do both tasks at the same time. (ie. roast dried chiles and toast spices/herbs)
The List of Dried Spices & Herbs:
Fennel Seed (1 Texas-sized tablespoon)
Cumin Seeds (1 Texas-sized tablespoon)
Dried Thyme (1 tablespoon)
Mustard Seeds (1 Texas-sized tablespoon)
Using a blender, begin with the roasted dried chilies first and give them a head start blend. The peppers take up a lot of space in the blender. After a quick chop, you’ll have more space to add the rest of the ingredients.
Add the additional ingredients:
- 1/2 of one large Red Onion
- Minced Garlic – ( 1 tablespoon and a half)
- Kosher Salt – ( 1 tablespoon)
- Canola Oil – ( 1/2 cup )
- Olive Oil – ( 2 tablespoons )
- Brown Sugar – ( 1 Tablespoon )
Blend everything together then take a taste. I would suggest not adding any more salt and wait until you use the adobo sauce for the recipe you’re cooking another day. Try to not overdo the recipe on any one ingredient and make your changes the day of cooking.
Texas adobo sauce will last in your refrigerator for at least 3 months in glassware. The sauce actually ferments over that time which will change the flavor somewhat. #moreflavor #adobo
- Soups – Add deep depth of flavor
- Chicken – Use as marinate with a fresh squeeze of lime and minced onion
- Make a smoky adobo hummus – Add extra garlic
- Spicy mayonnaise is so versatile. The uses are many. BBQ chicken, salmon, burgers…
- Nothing better than great chili – Check out our Instant Pot Chili & Texas Red Chili Recipes…
- Instant Pot New Texas Chili Recipe
- Traditional Texas Red Chili
Texas Adobo Sauce Recipe
- 6 dried Guajillo Peppers
- 6 dried Pasilla / Mexico Peppers
- 3 dried Chipotle Peppers
- 4 dried Ancho Peppers
- For a balanced Adobo sauce, you'll want to remove the seeds and stems. If you would like the Adobo sauce to be hot, start by removing the seeds and stems. Then smash/grind the seeds into a paste. This way the Adobo sauce will not be full of seeds.
- Roast the dried chilies on a cookie sheet at 400 degrees for 3 minutes. You'll know they are done once you can smell the toasty aroma.
- Next toast the spices and herb in a pan on the stovetop. Toast them in a dry pan. Do not add anything to the pan beside the herbs and spices.
- To dry pan add,- 1 large tablespoon of Cumin- 1 large tablespoon of Mustard Seeds- 1 large tablespoon of Fennel Seeds- 1 1/2 tablespoon of Dried Thyme
- Using a blender or food processor. I like using a blender since it has high walls and the chile peppers are long/big. Blender together the roasted peppers and toasted spices and herbs.Then add in the water and oil. Start with 1/4 cup of water to moisten the dried chiles and blender again. Then add in 1/4 cup of canola oil plus 2 tablespoons of olive oil. Next, add in the half of one red onion, 1+ tablespoons of kosher salt, plus 1+ tablespoons of brown sugar, normal white sugar will work, just not as well. Squeeze or juice one lime and add to the blender.
- Blender/Mix everything together and then check the consistency. You want the consistency to be like a paste. If the mixture looks too tight/thick add more oil.
Recipe Ideas / Uses
- - Add deep rich flavor to soups-Spicy Mayonnaise - Marinade on chicken- Add bold flavor to chili recipes- Spicy Hummus dips