Adobo Sauce
This traditional Mexican version of a ubiquitous sauce base and marinade is characteristic of the Oaxaca region. Really more of a paste than a sauce, it is rich and robust, balancing smoky notes of ancho and chipotle chilies, sun dried tomatoes, and authentic Mexican herbs and spices. In addition to its use as a sauce base, it is ideal as a marinade or rub for lamb, pork, chicken and firm fish.
Vegetarian/Vegan/Nut-Free/Soy-Free/Gluten-Free
Menu Suggestions
- Braised Chicken in Creamy Adobo Sauce
- Slow Roasted Adobo Pork Roast with Sweet Ancho Glaze and Black Bean and Mango Salsa
- Adobo Crusted Salmon with Boniato Mash and Sweet Ancho Butter
- Southwest Style Baked Potato with Roasted Fixins and Adobo Sour Cream
- SW Tortilla Soup with Adobo Broth and California Power Pesto Sour Cream
Goes Great With...
- Beef
- Chicken
- Fish
- Grains
- Lamb
- Pork
- Vegetables
May Be Extended With
- Broth/Stock
- Cream
- Oil
- Wine
- Pork
- Vegetables