Red Adobo Sauce.

Red Adobo Sauce

• Olive oil
• 20 dried mexican red peppers, seeds and tops removed
• 3 cloves garlic, crushed
• Sugar
• Option: 1 yellow onion, chopped
• Dash salt
• Cumin
• Option: Ground cloves

Heat the oil in a pan to a medium temperature. Toast the peppers for a few seconds on each side.

Bring some water to a boil, throw in the red peppers and turn down to simmer for a few minutes. Remove from heat, and leave the peppers soaking for a couple hours.

drain the peppers, reserving the liquid. Place the peppers, about a cup of the liquid (or water if the liquid is at all bitter), the garlic and the sugar in a blender. If using an onion, add the onion too.

Blend, adding more liquid (or water if the liquid is bitter) as needed to give the sauce a pleasing consistency. Once all well pureed, and sauce-like, place in a saucepan over low heat.

Simmer for a while (10-15 minutes) adding salt, cumin, ground cloves (if any) and sugar to taste.

Preparation time: 3 hours