Some things that should be simple can make the gluten intolerant or Celiac life's suddenly complicated. One of those supposedly simple things are prepared ingredients. Chili peppers in adobo sauce. Tired of avoiding recipes calling for this ingredient, I got busy and perfected my own version.
I place my homemade sauce in a plastic ice cube tray, freeze and then store in a labeled resealable plastic bag.
So, put a little kick back in your life!
|Frozen cubes of adobo sauce--just thaw & proceed with recipe.|
10 dried jalapeno chile peppers
6 tablespoons minced onion, divided
3 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup apple cider vinegar
1. Place peppers in medium size skillet over medium heat. Stirring often cook until peppers are very soft. Remove and place peppers on a plate or tray. When cool enough to handle, remove stems and seeds and discard.
2. Place peppers in saucepan. Cover with water; place over medium high heat. Once water comes to a boil, remove from heat. Allow pepper to soak until plump and soft or about 20 minutes. Strain, reserving soaking liquid.
3. Place peppers, 2 tablespoons onion, 3/4 teaspoon garlic, 1 1/2 teaspoon salt,1/2 teaspoon sugar, oregano, cinnamon, cumin, allspice, cloves and vinegar in food processor. Puree until smooth. Add reserved soaking liquid one tablespoon at a time until still thick, but smooth in texture. Cover and refrigerate.
4. To preserve, spoon into plastic ice cube tray and freeze. Turn out and store in resealable plastic bag.
Servings: 6 Yield: 1 1/2 cups
|Adobo Sauce cooking away!|
|Plastic ice cube tray.|
|Freshly cooked adobo sause in tray prior to going into freezer.|
Author: Dr. Jacquelyn P. Horne