Adobo Sauce
Source: Paramount Citrus
Ingredients
Juice from 2 Paramount Citrus lemons
Juice from 2 Paramount Citrus oranges
10-12 Ancho chiles
2 cups hot water
¼ cup olive oil
1 onion, chopped fine
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 tablespoons tomato paste
1 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon oregano
1 teaspoon black pepper
½ cup white vinegar
Directions
• Juice two lemons with a citrus reamer or juicer; set aside.
• Juice two oranges with a citrus reamer or juicer; set aside.
• Roast chiles in a pan or an oven.
• In a sauce pan, put 2 cups of hot water and boil the roasted peppers for about 10 minutes until soft.
• Discard the liquid and puree the peppers in a blender using ¼ cup chicken broth to form a paste.
• In a large sauce pan, heat olive oil and saute onions and garlic.
• Add broth and tomato paste and stir.
• Add cumin, salt, pepper and oregano.
• Add orange and lemon juices and simmer for 30 minutes.
• Can be stored in the refrigerator for a week.
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