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Home Lemon Butter Herb Sauce With Fish Fillets

Adobo Recipe

Ingredients

How to make it

  • Toast the chiles in a large skillet over medium heat until soft. Turning often to keep from scorching.
  • Add water and vinegar to pan and bring to a boil. Reduce to a simmer and cook 10 min. to reconstitute chiles.
  • Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or 2 of water if necessary to thin. Set aside.
  • Heat the olive oil in a medium sauce pan over medium heat.
  • Saute the onions until golden brown, 8-10 minutes.
  • Stir in the garlic and cook briefly just to release the aroma.
  • Stir in the cumin and cook another minute.
  • Add the chicken stock and reserved chile paste.
  • Bring to a boil, reduce heat to a simmer and cook 20 minutes.
  • Meanwhile, mix together the brown sugar, orange juice, lemon juice, tomato paste, salt and pepper to form a paste.
  • Add to the simmering stock mixture after the 20 minutes and continue cooking another 15 minutes.
  • Adobo can be stored in the refrigerator 1 week or frozen indefinitely.

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The Cook

way2nrml Raleigh, NC

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