Want something hot, Hot, HOT?! This Adobo Sauce will be right up your alley!
This adobo sauce recipe can be water bath canned, as it is acidic. But as always, if there’s ever any doubt about how you plan to process food, check out the National Center for Home Food Preservation.
Amazingly Hot Adobo Sauce
This adobo sauce is hot hot hot! And so so good!
Equipment
- 1 Blender or food processor
- 1 Large pot only needed if canning, non-stick is NOT recommended
- 1 Water bath canner only needed if canning
- Jars only needed if canning, small jelly jars or 1/2 pint jars are recommended
Ingredients
- 1 7oz can chipotle chiles in adobo sauce
- 1/2 cup orange or mandarin juice juicing the fruit yourself will result in a better flavor
- 1.5 cloves garlic, sliced
- 3 Tbsp fresh lime juice using a citrus juicer is best, takes about 3 small limes
- 1 Tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
Instructions
- Combine all ingredients in blender or food processor.
- Blend until everything is liquified. You're done! See notes for canning instructions.
Notes
When canning this sauce, place it in a pot on the stove and heat, stirring often.
While heating the adobo sauce you should also be prepping/preheating your jars and lids for canning.
Once the adobo sauce is hot (generally about 10 minutes on medium heat, with stirring), transfer to jars leaving about 1/2 inch head space.
Put lids and rings on jars, place in hot water bath, water 1 inch over jar lids, for 20 minutes.
After 20 minutes, turn heat off and leave jars in water for 5 minutes. Remove jars and place on countertop.
You will hear a "pop" as each jar seals. After about 30 minutes, if any of the jars have not sealed, repeat the process... it is recommended you use a new lid if the previous one did not seal properly.
