Chipotle peppers in adobo sauce. Otherwise known as jalapeños that have been smoked, dried, and rehydrated in adobo — a sweet and tart marinade that has roots in Spanish cuisine.
Traditionally, folks used adobo to preserve meat. Antimicrobial things like paprika, salt, garlic, and vinegar kept the wee beasties at bay…while enhancing the flavor of meat.
These days, you can buy canned chipotles in adobo.
But as a real food foodie, the canned version of adobo may sound a little less than awesome: High-fructose corn syrup and pro-inflammatory corn oil certainly aren’t doing you any favors. And how about the plastic that lines those cans?
Fortunately, your own adobo sauce is easy enough to make.
Sweet, tangy, and smoky — you can freeze this sauce in ice cube trays and use as needed. Toss a spoonful into your stir-fried green with sausage. Puree into a paste and add it to your shredded beef chili or char sui for those deep smoky layers. Savor with your carnitas. Maybe pack it into a loaded sweet potato. And of course, add it to meat marinades. Like the one used for maple glazed short ribs.