Adobo is a popular Filipino cuisine known for its savory and tangy flavor. Made with pork, beef, or chicken, it is usually served with rice. Adobo can also refer to a seasoning, a sauce, and a general style of cooking.
Several ingredients are used to customize Adobo according to one’s liking. Some variations include coconut milk to make it creamier, while others use pineapple juice for a tangy and sweet flavor.
The two most popular seasonings in Adobo are Chile de Arbol and Chipotle. Chile de Arbol is bright red chilies that add heat to the dish. On the other hand, adding chipotles to adobo sauce brings out its smoky flavor.
Let’s learn more about them below.
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What are Chiles de Arbol?
Chiles de Arbol are long and slender bright red chilies. Another name for them is Pico de Pajaro. These are very spicy chilies with a smoky, nutty flavor. They are commonly used in hot sauces and salsas. In Adobo, they bring out cayenne-like spiciness. The best way to use them is to first toast them in a dry pan over low to medium heat. It brings out the maximum amount of flavor.
How to Use Chiles de Arbol in Adobo?
Chiles de Arbol makes your Adobo extra spicy. You can make several varieties of sauces out of them. We are sharing the recipes for two of the most popular ones: the Chiles de Arbol hot sauce and the Salsa Chile de Arbol.
1. Chiles de Arbol Hot Sauce
Want to enjoy the peppery flavor of the chilies? Make a hot sauce out of them.
Ingredients
- Chiles de Arbol (2 oz)
- Wine vinegar (1 cup)
- Fresh garlic cloves (6 cloves)
- Sugar (1tsp)
Instructions
- Remove the stems from the chilies. Cut them in half.
- Remove the seeds by shaking the peppers.
- Transfer the chilies to a glass bowl and pour hot water till they are fully covered.
- Add another bowl on top to fully submerge the chilies. Let them soak for about 20 minutes.
- Take out the chilies from the water and throw away the water in the bowl.
- Transfer them to a blender along with vinegar, garlic, and sugar. Blend until the mixture is smooth.
- Your hot sauce is ready! Season Adobo with it.
- Pour it into an airtight container and store it in the refrigerator.
2. Salsa Chiles de Arbol
Salsa Chiles de Arbol is an easy-to-make tomato salsa with arbol peppers. It’s a vegan and gluten-free Mexican dip for all lovers of the cuisine.
Ingredients
- 4 Chiles de Arbol peppers
- Half a cup of water
- 4 large Roma tomatoes
- Half a white onion (cut into wedges)
- Garlic (4 cloves)
- Fresh cilantro (3/4 cup)
- Dried oregano (a teaspoon)
- Salt (a teaspoon)
- Half a lime, juiced
Instructions
- Toast Chiles de Arbol peppers for about two minutes. You must be able to sense their smell. If you are concerned about heat, use only two peppers. Otherwise, use the suggested amount.
- Add half a cup of water and bring to a boil.
- Remove from heat. Let the peppers soak in water for around 15 minutes.
- Heat a grill pan over high heat. Grill the onion wedges and tomatoes till they are charred on all sides. This will take you a maximum of around 8 minutes.
- De-stem the peppers. Now, add onion, tomatoes, peppers, and their liquid into a blender. Also add salt, oregano, cilantro, garlic, and the juice of half a lime.
- Blend all the ingredients thoroughly till they achieve the desired smoothness.
- Finally, season the salsa.
- You can serve it as a topping or a dip with Mexican food. Serve it hot or chill it in the refrigerator.
What is Chipotle in Adobo?
Chipotle in Adobo are nothing but chipotle peppers (also called jalapeno chilies) that have been dried and smoked and then packed into a sauce made of spices and tangy tomatoes. It adds a smoky flavor to various dishes, such as seafood, barbecue, burgers, and more.
How to Make Chipotle in Adobo Sauce?
Chipotle in Adobo sauce adds spiciness to any dish. Preparing them takes less than an hour, but the result is truly worth it.
Ingredients
- Chipotle Morita chiles (20 chiles)
- Half an onion
- 2 cloves of garlic
- A Roma tomato
- Brown or white sugar (half teaspoon)
- Mexican oregano (half teaspoon)
- Cumin (1/4 teaspoon)
- Apple cider vinegar (3 tablespoons)
- Water (3/4 cup)
- Salt (1 teaspoon)
- Black pepper
- Olive oil
Instructions
- Use a wet towel to wipe off any dusty crevasses on Morita chiles. Roast them in a 400F oven for about two minutes.
- Now, transfer them to a mixing bowl. Cover with hot tap water. Let them remain that way for about 30 minutes.
- After this time, taste and take a sip of the soaking liquid. If you like the taste, use it for the Adobo sauce. But if you don’t, use plain water for the sauce.
- Roast the tomato at 400F in the oven for about 30 minutes.
- Take out 7 chilies and remove their stems. De-seed them and transfer them to the blender.
- Also, add onion (after setting aside a small piece of it), roasted Roma tomato, peeled garlic clove, sugar, and water in the amounts mentioned above.
- Combine all the ingredients.
- Dice the small piece of onion that you set aside. Saute it in oil over medium heat. To it, add a minced garlic clove, ¼ teaspoon cumin, ½ teaspoon Mexican oregano, a teaspoon of salt, and black pepper.
- Saute the ingredients for a few minutes. Then, add the chipotle puree that you made using the blender. Also add ¼ cup of water, 3 tablespoons of apple cider vinegar, and the remaining drained chilies.
- Combine all the ingredients and simmer for about 15 minutes.
- Taste the seasoning and adjust the spices to your liking.
- Store the sauce in a mason jar in the fridge.
Final Words
Both Chiles de Arbol and Chipotle in Adobo sauce lend a smoky and tangy flavor to your Mexican cuisine. Experiment with the recipes above to discover your preferences. Making both of them is easy, and you will definitely enjoy the burst of spiciness they add to your dish.
