posted by Cissy 08-31-100 5:50 AM
Per David Rosengarten, in the “Dean and DeLuca Cookbook”:
Adobo Sauce
Makes 3/4 cup.
1 dried chipotle chili
4 dried ancho chilies
1/4 cup red wine vinegar
6 Tbsp. orange juice
2 Tbsp. lime juice
1/4 cup minced yellow onion
2 Tbsp. minced garlic
1/3 cup honey, or more to taste
2 tsp. Kosher salt, or more to taste
Roast chipotle and ancho chilies in a preheated 450 oven for 2 to 3 minutes, until puffed up slightly. Cut chilies open with scissors and remove stems and seeds. Place chilies in a bowl and cover with hot water. Let soak for 30 minutes.
Remove chilies, reserving the soaking liquid. Chop chilies roughly and place in a blender with 2 tbsp. of the soaking liquid. Puree until smooth, adding more liquid if necessary.
Add vinegar, orange juice, lime juice, onion, garlic, honey and salt to blender. Puree until smooth. Adjust seasoning and add more honey to balance the heat if the sauce is too hot.