Adobo Sauce - Popular Mexican-Style Sauce

[@mokomothman5713]

Can you believe there are people who don't know about this wonderful multi-tool that is Adobo sauce? I've told some Europeans about it, and showed them your video- So far, they're extremely impressed with what they can do with it, especially when its rendered down into a paste for soup bases.

[@ChiliPepperMadness]

It's so good, isn't it? And yes, as you say, very versatile! Thanks for spreading the word!

[@arturolopez9672]

Check us out for our adobo! Hola Cabrito. We have the best version in Phoenix Arizona!! 🤠

[@adrianoparmigiano1398]

Problem is, we don't really have the peppers

[@jasonhiggins7793]

This is exactly what I've been looking for. Too many recipes call for ketchup, which is absolute sacrilege to me. I doubled it and added my own smoked red jalapenos. Thanks, man.

[@ChiliPepperMadness]

Thanks, Jason. I appreciate it. I gotta agree on the ketchup. I prefer more authentic flavors. Have a good one.

[@joerairden2634]

That sounds good.

[@ellellbee]

Our waiter in France called ketchup "Disgusting American Red Sauce" end quote.

[@dizziechef9502]

I’m Mexican and I use part of the dark juice from the peppers with some chicken broth. I use the knorr bouillon if I’m out of my bone broth I make , the salt and broth mellows the bitterness. But I like to use that nice pepper broth. I also put a bit of honey in in case I feel I need to. But it’s the salt not the sugar that mellows it.

[@ChiliPepperMadness]

Awesome. I have fallen in love recently with Knorr bouillon, and use it all the time for soups, stews, gumbos. It's so good. I need to buy it in bulk.

[@AT-tw3oz]

Wow thanks I've always discarded the liquid bc it's too bitter. I tossed a small piece of rock sugar with the boiling water.

[@puesbien]

Today is Christmas Eve and I’m making chicken tinga. Generally I buy a can of chipotles in adobo from the store, but I had some guajillo and ancho peppers lying around since I last made birria. Tremendous sauce sir. Really excited to share this version of braised chicken tinga with my family!

[@puesbien]

Wife loved this version of my tinga. Thanks again for posting this.

[@ChiliPepperMadness]

You are very welcome - I am glad you guys enjoyed it!

[@ang2246]

Are the peppers spicy or mild?

[@ChiliPepperMadness]

They're jalapeno heat, so do have some kick to them, but not a lot. Depends on your level of tolerance.

[@xaviermartinez3016]

Clear & concise. You present the recipe step by step by being descriptive with a nice mellow voice. Great recipe, thank you!

[@ChiliPepperMadness]

Thanks, Xavier. I appreciate the comments! =)

[@kimakiniifriends]

The first time I tried this sauce I was mind blown. The chiles are very rich in flavor. Gabriella Camara’s recipe adds 3g of achiote paste mixed into in 12g of orange juice. That was the first recipe I tried so I don’t know how much it changes the taste, but it came out awesome

[@ChiliPepperMadness]

Glad you enjoyed it!

[@michaelludvik2173]

Just made this for the first time. It’s a total eye opener. Amazing . I want it on everything

[@ChiliPepperMadness]

Excellent! Thanks, Michael!

[@marroquinfamily793]

My Grandma won’t leak the secret on her adobo. So glad I found your video. Trying this tomorrow.. thank you for posting.

[@ChiliPepperMadness]

I hope you enjoy it, Vicky! It's easy to adjust it, too.

[@robertpantoja9955]

All Mexican Mothers die to share their recipes.............. 🤔😂

[@alexcanniccioni7563]

Since I've found your website, I've been cooking mexican three times a week! Found it looking up ancho peppers online after buying some without knowing what to do with them, made your ancho sauce to go with your pulled chicken in some enchiladas and was amazing! Got some barbacoa slow cooking now!

[@ChiliPepperMadness]

Nice! I LOVE ancho peppers. Definitely one of my favorites. So HUGE on flavor.

[@L.DOT.P.]

This recipe works EVERYTIME!!!

[@ChiliPepperMadness]

Love hearing it - enjoy!

[@brwhyon]

Hands down the best looking Adobo sauce I have ever seen ! So stealing this recipe, THANKS !

[@ChiliPepperMadness]

Go for it! Please come back to let me know how you like it. I bet it will be your new favorite!

[@hahata4774]

I'm Filipino and we also make adobo but I like the Mexican moreee it's so yummy🥰

[@ChiliPepperMadness]

I'd love to learn your adobo!

[@joseduran1443]

Hi Mike, former employee in the Chipotle Mexican Grill business. Your recipe is very close to the restaurant’s adobo recipe. Love it! Thank you for your video.

[@ChiliPepperMadness]

Thanks for the info!

[@duncanmacleod2136]

I tried chipotle for the first time a week ago in Fort Smith Arkansas and the floor was unbelievably dirty. The entire resturant had wrappers and food all over it. I don’t ever remember seeing a dirtier restaurant. My wife actually refused to eat her food. I are mine. The employees were walking around slowly smiling and joking and that’s cool but clean the floor first. They weren’t even busy.

[@saminanazli8816]

OMG thank you soooooo much for the recipe it’s so expensive when you buy from the store I tried it and the sauce came out perfect 🙏🙏🙏🙏👌👌👌👌from 🇵🇰🇵🇰🇵🇰🇵🇰

[@ChiliPepperMadness]

Excellent! Very happy you enjoyed it!

[@kristofer603]

Thank You....I'll be preparing this Regularly.

[@ChiliPepperMadness]

I am glad to hear that. Enjoy!

[@MsCellobass]

Wow thats cool! Im colombian descent and ive been looking into mexican cuisine. That sure looks tasty!

[@ChiliPepperMadness]

Hope you enjoy it!

[@adamdizzy6052]

I worked at a burrito bar.had to make.learned.our family never made this.thank ful for this.only one kinda close.marinade.

[@ChiliPepperMadness]

Glad to help!

[@oliviaperez5952]

Hola cheef megustan mucho tus resetas sin miedo al exito gracias

[@ChiliPepperMadness]

Gracias. =)

[@hiwarda]

This is what I’ve been looking for. Thank you for the recipe. Can’t wait to try it!

[@ChiliPepperMadness]

You are very welcome, enjoy it!

[@ramonitavalentin5451]

Hi, this recipe was still stuck in my head. I did add all the spices that you recommended . So I just finished making this recipe as a thick salsa over some chicken. I add dried herbs to the salsa of: oregano, parsley, cilantro, thyme, basil, marjoram and chicken flavoring, jalapenos as well. This came mind blowing greatness Thank you super so much for sharing this recipe😻😻😋😋💕

[@ChiliPepperMadness]

Boom! Glad you enjoyed it, Ramonita. Thanks for sharing!!

[@jerrycallender9927]

Wunnerful Mexican market down the hill - Food City - and while browsing this afternoon, I found Jamaica and Tajin, which I saw you using in a video I enjoyed last night.

[@ChiliPepperMadness]

I love it.

[@cldavis33]

Mike - I've made so many times here from Texas, but really from a Mexican cookbook - the same way you made it in technique and in flavors. It's just insane flavor and goodness. Many applications with this sauce. But please let me tell you....if you take this Adobo just as you have made it here, and add it to ground pork (Pork Butt/Shoulder), you will have the BEST Mexican Chorizo sausage ever. Trust me on this one. Then freeze it 1 lb. per and let the family go crazy with Huevos con Chorizo on Sunday mornings! Warm tortillas to enjoy!

[@ChiliPepperMadness]

Yes!!! This would make the most outstanding chorizo. I'm taking you up on this one. Heck yeah I trust you on that one! Wonderful. I greatly appreciate it.

[@adamcrafts3645]

Ordered both these chillies online, gonna try this recipe tonight. Looks and sounds delicious

[@ChiliPepperMadness]

Hope you enjoy!

[@banfi6661]

I just made this added more garlic and its amazing super thank you for this

[@ChiliPepperMadness]

I love it!!

[@nanisfooddiaries1456]

Thanks for sharing recipe

[@micheleowen16]

I have made this and it is delicious. Thank you for the recipe.

[@ChiliPepperMadness]

Thanks, Michele!

[@lydiagonzalez4702]

Do you have a book with your recipes I just love them they are so delicious..... let me know so I can get it. thank you for sharing

[@ChiliPepperMadness]

I do! Check Amazon. I have 2 books. "The Spicy Dehydrator Cookbook" and "The Spicy Food Lover's Cookbook".

[@trailerparkcryptoking5213]

Personal preference but I like straight guajillos and add arbols for spice as needed. It’s a west Texas thing, I figured out, because I didn’t like Houston area asado as much to find out the difference was anchos. Also rather than cinnamon I use cloves, not much, similar taste. Good stuff. My Mexican brother in law taught me how to make adobo sauce back in 1983 when we were young adults finding our way....

[@ChiliPepperMadness]

Good. Enjoy!

[@adelopé]

I have accumulated all kinds of asian cooking ingredients over the past few years, now that I feel like I got them all I think I'll start on mexican cooking staples now :D . I don't even know where to get chipotles for a start. I'm Austrian and Mexican cuisine is not very common here as you can imagine :D But I'll find my way, thanks for this recipe!

[@ChiliPepperMadness]

I hope you can find a good local resource. You might reach out to a local store to see if they can order and stock some staples for you. Good luck in your new journey!

[@adelopé]

@@ChiliPepperMadness I actually remembered a store I went to like 7 years ago and it's still there. I already put some things in my online shopping cart. :) But I'll definitely also go there after Lockdown ends in January!

[@ChiliPepperMadness]

Excellent! Enjoy!!

[@heribertoreynoso8632]

Thank you , looks great. Gonna start on recipe.

[@ChiliPepperMadness]

I hope you enjoy it!

[@DarshanPatel-ct3xb]

Tried the recipe. It was wonderful. Thanks

[@ChiliPepperMadness]

Glad you liked it

[@TaylorTheHater]

This was very helpful

[@ChiliPepperMadness]

Thanks!!

[@TheHockeymaster4]

Great sauce recipe! How long do you think this will last in the fridge for?

[@ChiliPepperMadness]

Stored in the refrigerator in a sealed container, it will last a week or longer. You can also freeze it for up to 6 months!

[@frhythms]

Thank you, Chef Mike!

[@ChiliPepperMadness]

My pleasure!

[@Mason_____]

Gotta get a boiled roma tomato in there, and reheat it in some oil after blending. works like a charm!

[@ChiliPepperMadness]

I like it!

[@badgermtn]

My adobo is exclusively made with chipotle peppers, but certainly any others will work. Here's just an open ended question for you: Everyone, including you, claim that dry roasting the peppers "activates" the natural oils....what ever that means. Such a mysterious term that defies common food science knowledge. The oil content in peppers is miniscule, so the roasting and resultant flavor changes has little to do with magical activation of oils. That said, I love all your recipes!

[@ChiliPepperMadness]

It's an interesting question, actually. It's what I've learned from others, though a good question for a food scientist, perhaps. I do know, from personal experience, that toasting them softens the pods a bit and they become aromatic, and do add a touch of flavor. Cheers.

[@badgermtn]

@@ChiliPepperMadness Being a science educated person I've dug a bit deeper. The USDA provided some numbers on oil content of jalapeños. Looks like 0.37% by weight are lipids (i.e., fats). Further research confirms those fats are intercellular and comprise cell walls and membranes. So it stands to reason that when you dry roast a pepper, the cell walls and various membranes rupture from the heat and release the otherwise bound oils. This and probably some other enzymatic changes explain why the flavor changes and the dried peppers become more pliable when heated. So saying the oils are 'activated' might better be described as liberated or released. Bottom line: it makes the peppers taste good! Food Science 101 for inquiring minds.....like mine.

[@ChiliPepperMadness]

Definitely good to know. =)

[@naturallynature1559]

What are chipotle peppers? Is it Jalapeño peppers?

[@jessedelarosa4977]

Very good recipe the only change I made is I added some, what do you call that, chicken stock to the water if I added to the to the sause

[@ChiliPepperMadness]

Very nice. Adds a touch of extra flavor.

[@rabidturnip78]

Hot sauces are so fun to invent

[@ryancronk6762]

My first adobo ever is braising some round roast and holy hell does it smell good 🤤

[@ChiliPepperMadness]

Nice!!!

[@margaretallen9102]

I love this recipe I’m gonna try it to make tamales 👍🏽

[@ChiliPepperMadness]

Hope you enjoy!

[@jerrycallender9927]

This looks yummy.. I usually use vodka to thin out a sauce - adds another flavor..

[@ChiliPepperMadness]

Sounds like something I'll have to try!

[@Kwk16534]

Me like😂

[@glenmoss02]

Nice video, great info, new sub...thanks.

[@ChiliPepperMadness]

Thanks, Glen! Welcome!

[@smritisood6200]

Hi..what an amazing recipe you have here!!! Can you pls suggest the shelf life of this product? If i refrigerate this, will it last a few weeks?

[@ChiliPepperMadness]

Hi! Store leftover adobo sauce in the refrigerator in a sealed container for 1 week or longer, though you can add more vinegar to keep it longer. You can freeze it for up to 6 months.

[@smritisood6200]

Thank you! This Indian's gonna love making the adobo sauce, which I've only heard of a few days ago 😊

[@timtyndall4025]

I just found this after I grew some jalapeño, smoked it, and dehydrated them into chipotle. They smell great by themselves, but I wanted to can some in adobo. If I substituted some ACvinegar for the water, and added some brown sugar to take the edge off, should this can well? Do I need more salt?

[@ChiliPepperMadness]

Tim, you should be able to, as long as you get the pH low enough. Shoot for 3.5 pH for home canning. I don't think you need more salt, though you can add some.

[@liliencalvel6151]

Man! I bet that goes really good on top of some steamed rice

[@ChiliPepperMadness]

Flavors up some rice good! =)

[@Laconic_]

Delicious mate.

[@ChiliPepperMadness]

Thanks! I do appreciate it.

[@MarkHebblewhite]

Very nice video explanation. If I made a bigger batch, how long would the sauce last for?

[@ChiliPepperMadness]

Thanks. This will last a good week or longer in the fridge, though you can add vinegar to help it keep. Also, it freezes perfectly.

[@MarkHebblewhite]

@@ChiliPepperMadness thank you for the reply. Suppose I do freezer batches then. I'm the only chilli freak in the family. I look forward to trying your dish. Once again - thanks

[@L.DOT.P.]

Wonderful!!!

[@ChiliPepperMadness]

Many thanks!

[@trippy1v349]

What’s a good recipe to make this with? It looks delicious!

[@ChiliPepperMadness]

I make a lot of Mexican recipes, like enchiladas, posole, chilaquiles. It's great for slow simmering beef and pork as well. I have info on the site for this, too: www.chilipeppermadness.com/recipes/adobo-sauce/

[@mardapienaar7565]

Thank you so much for this !! If I cannot find these peppers (South Africa!) What can I use to substitute them?

[@ChiliPepperMadness]

Marda, you can try to find other dried Mexican pods, but they're pretty unique in flavor. You can use other larger, milder dried pods available to you. Flavors will vary, of course, but you'll get a good sauce. New Mexican pods are your best replacement, or California chilies. Let me know what you find and I can try to help.

[@rockthecasbahdude]

Can’t wait to try! Which food processor are you using?

[@ChiliPepperMadness]

Enjoy! I have a small Ninja model. Works great.

[@mse1333]

Great video. Can this be safely hot water canned after adding my home made whole chipotle peppers?

[@ChiliPepperMadness]

I have not checked the acidity of this. You might need to add some acid, like vinegar or citrus, to up the acidity. 4.6 is shelf stable, but I recommend 3.5 to account for errors.

[@mse1333]

@@ChiliPepperMadness thanks. I have a pH meter so I’ll have to check it out. Hate to add too much vinegar to change flavor. Might just have to freeze in small batches. Thanks for the prompt answer!

[@ChiliPepperMadness]

Glad to help! I actually freeze this all the time. Works great.

[@CraftyZA]

I can see myself dipping some cornbread in that!

[@ChiliPepperMadness]

It's so good. I use it to flavor so many things.

[@Freespiritarts]

Thanks!

[@maeflorogario3733]

Hi i am new from PH❤️🙏🏽🎈🥰

[@ChiliPepperMadness]

Welcome!!

[@parthparikh2566]

I like one sauce here in Oakland, CA. I think she has the best hot sauce in the Bay Area. The name of the place is happy burrito. I think so she makes it with mint leaves. Can you suggest if I can make some sauce with mint leaves ?

[@ChiliPepperMadness]

Hi, Parth. Yes, mint would be welcomed here. You can really change it up how you'd like and build from there. Let me know how you like it.

[@laneto1640]

I have found small seed sized pebbles in my peppers before, and sand as well. Just fyi

[@keith6437]

I need some clarification. The recipe on your website has 3 tablespoons of apple cider vinegar. But ACV is not used in your video or mentioned here on your ingredient list. I used the vinegar, but the taste of the ACV was strong. What are your recommendations?

[@ChiliPepperMadness]

Vinegar is optional, which I should have mentioned. I enjoy the flavor, but you can skip it if you're going to use it right away. If you want it to last longer, vinegar will help. If the flavor is too strong for you, you can make another batch without vinegar, then combine them.

[@gogahendrix8628]

This looks incredibly delicious. Any experience on the shelf life?

[@ChiliPepperMadness]

This will last a good week or so, though it does freeze nicely. Thanks!

[@blushpopbysiddhi6902]

Hi, Should we use ancho mulato or just red ancho chilli?

[@ChiliPepperMadness]

You can use either ancho or mulato, or a mix.

[@grooverjamesr]

My store at Walmart has fresh adobe and Guajillo so I will slow roast them in the oven

[@ChiliPepperMadness]

Nice! Enjoy!

[@rhondaclark716]

Thank you sir

[@mrfrugals5241]

Do you use regular dried anchos and guijillo or smoked versions? Also, do you dry your own or buy dried?

[@ChiliPepperMadness]

I used regular dried pods that I purchased online. Great stuff.

[@YaYaPaBla]

Do you save those seeds for chili oil crunch?

[@ChiliPepperMadness]

You certainly can.

[@cm-r384]

Made it today. Nice smokey cinnamon-ness to it. Could have a bit more tomato/acid to it. But I also don't know what adobo is actually supposed to taste like, so all in all, it was good.

[@ChiliPepperMadness]

Thanks. You can add in more tomato to your preference, or add in vinegar and/or citrus. Pretty easy to adjust. Glad you are enjoying it.

[@mibcrew9305]

Ancho and guajillo chillies is very hard to find in my place,.... Can I change the chillies with another chilly? Like fresh habanero and fresh jalapeno?

[@ChiliPepperMadness]

Anchos and guajillos are pretty unique and hard to replace. You can try this with other milder dried peppers. You can make a version with fresh peppers, but you won't get the same flavor or consistency. If you do use fresh, I suggest using poblano peppers, though it will be more like a Ranchero Sauce and green in color. Another suggestion is to use ancho and guajillo powder instead. See this recipe, which is very similar: www.chilipeppermadness.com/recipes/ranchero-sauce/ - I hope this helps.

[@mibcrew9305]

@@ChiliPepperMadness thank you very much for your suggestion.

[@luissegura9316]

My one modification that made it just wow was adding hot honey for extra heat and sweetness 😎

[@ChiliPepperMadness]

Sounds like an awesome addition, thanks for sharing!

[@robertrodgers1423]

Could you not use the water from the softening dried chilis to pour into the fresh veg and spice blooming process? Might ratchet up the flavors just a bit and add those extra vitamins but might be more bitter as you said. Have you ever tried it? Thanks for sharing.

[@ChiliPepperMadness]

Robert, yes, you can discard the soaking water and use fresh water to thin out the sauce. I do this all the time with sauces. Enjoy!

[@robertrodgers1423]

@@ChiliPepperMadness Thanks for the prompt reply but that wasn't my question. I was thinking of using brown water from the soaked peppers rather than fresh water.

[@ChiliPepperMadness]

Robert, yes, you can also use the dark soaking water. Yes, that water has a lot of nutrients in it, though as noted, some people find it bitter. I would encourage experimenting with amounts to see if you have a preference. I hope I've understood and answered correctly.

[@raevneldaer6285]

Whats the difference between this and chipotle in adobo? In recipes with chipotle in adobo could I just use this recipe or should I replace the chilis with chipotle

[@ChiliPepperMadness]

Raeven, they are very similar in ingredients, but you'll get much more pronounced smoky chipotle flavor in the chipotles in adobo sauce. Quite distinctive. Otherwise, you can swap them for one another.

[@zenmaster8826]

Funny how Adobo in 4 countries mean completely different things.. The only similarities with them is the word of origin Spanish Adobo - A method of cooking, cooking in sauce Mexican Adobo - A type of sauce Filipino Adobo - A type of dish Carribean Adobo - A spice blend

[@ChiliPepperMadness]

What's even more fun is exploring this abundance. ;-) Thanks for your input, Zenmaster!

[@belindacreel4958]

Are you using an induction cooktop? We recently purchased one. Any recommendation on your pans/skillets you use?

[@ChiliPepperMadness]

Belinda, I have a couple different ones that I use. I don't have a recommendation. So many good ones!

[@AJ-ku9jz]

If making chipotle in adobo sauce, if using this same recipe, how much chipotle peppers should be put in and how many of the others be taken out?

[@ChiliPepperMadness]

Use 1-2 dried chipotle peppers in place of 1 ancho or guajillo, though sizes can vary. I have a lot of notes here: www.chilipeppermadness.com/recipes/adobo-sauce/

[@AJ-ku9jz]

@@ChiliPepperMadness thank you 😊

[@dionysistoumazis]

Great recipe! I just made it and it's delicious!! How long can you store this for?

[@ChiliPepperMadness]

Thanks! It should last a week or maybe a little longer, sealed in the refrigerator. It freezes very nicely, though.

[@dionysistoumazis]

@@ChiliPepperMadness Ok great. I'll freeze some in small batches then. Thanks;)

[@rabidturnip78]

I have a new hobby...and it's spicy !

[@kevinrowe3936]

Yum.

[@ChiliPepperMadness]

Oh yeah!

[@aaroneagleburger6349]

Make adobo every year as I grow peppers and it's always my first sauce gone

[@ChiliPepperMadness]

Yes, so good, right?

[@Kwk16534]

For me this is a thirst trap❤❤❤

[@ChiliPepperMadness]

Seriously, me too.

[@sweetp7052]

How long does it last in the refrigerator? Can you freeze the leftover?

[@ChiliPepperMadness]

If you store it in the refrigerator in a sealed container, it will last for 1 week or longer. You can freeze it for up to 6 months.

[@tyroneloki5131]

Can we do this with fresh chili?

[@ChiliPepperMadness]

You can make some great chili pastes/sauces with fresh chilies, and I use them all the time, but there is something different about making them with dried chilies, especially Mexican pods. They are texturally different, and also in flavor.

[@Itouchangels]

Qucik question. The broth created from those peppers, are there dishes associated with it?

[@ChiliPepperMadness]

Not that I know of, King Henry. Are you referring to the soaking liquid? You can definitely use in dishes. It has nutrients, though can be quite bitter, but valuable nonetheless.

[@Itouchangels]

@@ChiliPepperMadness Thank you

[@EllaCruzfansite]

no adobo? but it still made me drool

[@flyingsteveee]

I made this sauce recently and used it to marinate flank steak for tacos and it was delicious. Have you ever noticed mold on the dried peppers you buy? This was my first time buying dried peppers and some of them had what looked like mold. Would you say this is common or is it even mold? Thank you for all your videos and advice.

[@ChiliPepperMadness]

Steven, I appreciate the comments. Glad you enjoyed it. For mold, NO, that is not normal. Dried pods should be lightly pliable and of vivid color. The ones you got may have been pretty old. Older dried pods are fine to work with and still have good flavor, though not as pronounced, but there should be no mold. It may not have been mold but more lightening of color. Not sure. Mold is typically fuzzy and protrudes over the peppers. Not sure if this helps, but definitely beware of mold, which is rot. Do not cook with moldy peppers.

[@flyingsteveee]

@@ChiliPepperMadness Thank you for the reply. I will definitely be more selective when buying peppers. I've been really into making sauces lately so your videos are perfect. Thanks again!

[@ChiliPepperMadness]

Thanks, Steven!

[@rajrani6265]

Hy you know how to make Chipotle sauce

[@trailerparkcryptoking5213]

Chili pods can mold and it’s good to inspect them and cut them open lengthwise with scissors to look at the inside. It’s pretty rare but I have seen it and mine get fully inspected now....

[@robertduklus6555]

i assume you keep it in the fridge, how long does it keep? Thanks

[@ChiliPepperMadness]

Robert, yes, keep it covered and refrigerated. It should last a good week or longer. You can incorporate vinegar or some other acid to keep it longer. It also freezes nicely. I hope you enjoy it.

[@angelicaandreatalicol4513]

is this spicy?

[@ChiliPepperMadness]

Not very, though you can spice it up if you'd like. It's made mostly with milder chilies.

[@WeCube1898]

Adobo Filipino Style much Savory !!! 🤔🤔🤔👍🏼👍🏼👍🏼

[@Suetvvlogs]

adobo sauce is also used to make chipotle crème.

[@mikaeljohansson875]

For how long can you keep this in the fridge?

[@ChiliPepperMadness]

It'll keep a week or longer. Add a layer of olive oil to the top before covering. You can freeze it in usable portions, or add vinegar or citrus for longer keeping.

[@mikaeljohansson875]

@@ChiliPepperMadness Thanks!

[@PaulaBean]

[@ChiliPepperMadness]

Me, too!

[@ellellbee]

On your website you add apple cider vinegar but you don't here. I assume it is optional?

[@ChiliPepperMadness]

Optional for flavor and if you want to have it last longer. Enjoy!!

[@hraz3144]

What is the name of the portable stovetop you use?

[@ChiliPepperMadness]

Hans, I'm using a Duxtop induction cooker.

[@hraz3144]

Thank you!

[@WigganNuG]

You just made half of the recipe for chili colorado :)

[@corndawgz]

can I use dried Carolina reapers instead?

[@ChiliPepperMadness]

You certainly can. You'll get some crazy heat there! Let me know how it turns out!

[@dizziechef9502]

Your my fav cook. You empty and scrape your bowls. It drives be cray cray when others leave food in the bowls and that’s not the way to cook.

[@ChiliPepperMadness]

I appreciate it. I have some older videos where I don't finish scraping them but set them into the sink so I don't slow down the video, but I always scrape them! LOL. I hate to waste food.

[@sarkarismith3253]

can you use chilli peppers

[@ChiliPepperMadness]

Do you mean fresh chilies? This recipe is best made with dry chilies as the base.

[@spekcido]

Hello! Great recipe! Do you know how much of the adobo i'd use to marinate about 35 oz of chicken?

[@ChiliPepperMadness]

Thanks! This is pretty thick sauce, so you can really rub it all over the chicken without completely submerging it, as with other more liquid marinades. I'd say 1.5 to 2 cups would be good for marinating that much. Let me know how it goes for you.

[@spekcido]

@@ChiliPepperMadness Thanks a lot! I'm gonna try it.

[@desivilla583]

Plz tell me the recipe with details.......

[@ChiliPepperMadness]

It's all there for you! Enjoy.

[@oliviaperez5952]

Hola chef Vende me una receta para hacer pollos

[@ChiliPepperMadness]

I have a number of Chicken Recipes on the site here you might review: www.chilipeppermadness.com/chili-pepper-recipes/chicken/

[@MrJoshcc600]

Uh oh I only found guajillo. Can I use fresh peppers instead? Toast and Blend em up?

[@ChiliPepperMadness]

Josh, you'll need dried peppers for this recipe. Fresh won't be the same.

[@Gorfvan]

You forgot to strain it. Doing it that way youll have little bits of chewy pepper flesh. I make this all the time. I use it as enchilada sauce and its the basis for my chili.

[@ChiliPepperMadness]

Yes, I mention straining in the video. Much depends on the quality of your blender. I love this stuff! GREAT for chili.

[@nathanram809]

Why not use fresh peppers and skip the first step with the hot water?

[@ChiliPepperMadness]

Nathan, there is a very big difference in flavor between dried and fresh pods. Fresh peppers are great for so many things (I love them all!), but dried peppers like these are unique and delicious in their own right, essential for many sauces and salsas. I hope you'll give it a go. I think you'll notice the difference! I'd love to hear what you think.