Red Chile Marinade (Adobo)

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Red Chile Marinade (Adobo)

 

12 guajillo chilies, stemmed and seeded

8 cloves garlic, unpeeled

1/2 inch piece of stick cinnamon

2 cloves

8 black peppercorns

2 teaspoons salt

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/8 teaspoon cumin seeds

1/2 cup cider vinegar

juice of one lime

 

Place a heavy duty skillet over a medium flame and add the garlic cloves.

Cook approximately 10 minutes, turning frequently. Remove garlic when soft and

peel the cloves. Add the chilies to the skillet and toast briefly, about 15

seconds, on each side. Place the chilies in a bowl and cover them with boiling

water, making sure all of the chilies are submerged. Let the chilies soak 30

minutes. Drain the chilies, discarding the soaking water. Pulverize the spices

in a mortar or spice grinder. Place all ingredients (Chilies, garlic, spices,

vinegar, and lime juice) in blender and pulse until smooth.

Strain the paste through a medium sieve. This paste will keep indefinitely in

the refrigerator.

Variation: Use 8 ancho chilies instead of guajillos for a sweeter marinade.