Recipe(tried): La Costena Copycat Adobo Sauce

La Costena makes a canned Chipotle Peppers in Adobo Sauce that is commonly available in major grocery stores international section. It is incredibly spicy (too spicy for many applications). This recipe attempts to recreate the adobo sauce that is in the can, without the really hot Chipotle Peppers (smoked, dried Jalapenos). Of course you can add them in if you wish. This sauce uses Ancho Chilies which really means dried Poblano chilies. Note that Pasilla chillies are marketed as being different by the label, but are exactly the same thing as Ancho and dried Poblano Chillies. They will have some heat, but not like Chipotle Peppers.

LA COSTENA COPYCAT ADOBO SAUCE

1 cup chicken stock
5 Tbsp. white vinegar
6 dried Ancho (Pasilla) Chile Peppers (Badia brand, 3 oz. bag, or equivalent)
1 Tbsp. oil (soybean, olive, vegetable, etc.)
1 medium yellow onion (6 oz.), roughly chopped
3 garlic cloves, pressed, grated or crushed
7 Tbsp. canned crushed tomatoes (Tuttorrossa brand, or equivalent)
2 Tbsp. tomato paste
2 Tbsp. lemon juice
1 Tbsp. light brown sugar
1/2 Tbsp. ground cumin
2 tsp. liquid smoke
1/2 tsp. dried oregano
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground black pepper

1. Add or prepare the chicken stock from a bouillon cube in a saucepan. Add white vinegar and bring to a boil. Add the chile peppers and let simmer for 10 minutes to soften. (You can also saute the chile peppers in oil for a few minutes before adding to the chicken stock to make sure they soften.)

2. Add oil to a saute pan and add onion and garlic to soften and lightly brown, about 5 minutes.

3. Add the stock and chilies to a blender or food processor. Add onions and garlic and puree. Add the remaining ingredients and puree to a fine paste.