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+ servings

Basic Ancho Adobo

Course Condiment
Cuisine Mexican, Southern
Keyword adobo, chili pepper, citrus, condiment, lycooking, lyukum cooking lab, marinated, Mexican, recipe, sauce, spiced, vegetables
Prep Time 5 minutes
Total Time 30 minutes
Servings 2 cups


to reconstitute chiles

  • 4 Ancho large, dry, no stem, seeds, and veins
  • 1 1/2 cup water hot, 205F

to blend

  • 2 Fresno chili peppers fresh, no stem, seeds, and veins
  • 1/2 cup orange + key lime juice squeeze 1/2 large orange and 3 key limes
  • 4 cloves garlic peeled
  • 1 tsp kosher salt
  • 1/2 tsp sugar or agave syrup
  • 1/4 tsp oregano Mexican, dry
  • 1/4 tsp cumin ground


  • Prepare dry ancho chiles. Remove stems, veins, and seeds. Cut to small pieces, place them in a bowl, and pour hot water over. Make them submerge by pressing down. Leave for 2o-25 minutes to reconstitute.
  • Place all the ingredients in a blender jar and blend into a smooth paste. Keep refrigerated in a closed container for up to 1 week.