Source: Mexican Traditional
Makes 1 serving.
Preparation time: 20 minutes
Tips: For table serving, meat cooking, enchiladas....
Sauces
Adobo, Cilantro, Chipotle, Pico de Gallo, Tomatillo
Ingredients
Preparation
ADOBO SAUCE: to cook with
5 dried ancho peppers
3 dried California peppers
2 dried pasilla peppers
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1 tablespoon salt
1/2 cup vinegar
water to cover peppers
CILANTRO SAUCE:
1 handful fresh cilantro leaves, remove stems
1/2 small onion
1 fresh serrano pepper (optional), for spicy taste.
water or chicken bouillon to blend
ADOBO SAUCE: Remove stems and seeds from peppers. Place pepper skins in saucepan, add water just to cover. Boil, reduce heat and simmer for 5 minutes. Set aside to steep for 30 minutes. Place all ingredients in blender using enough of the boiling water to control desire thickness. Puree sauce. Use as spread to roast pork, simmer meats or make enchiladas.
CILANTRO SAUCE: Place ingredients in blender and puree. Serve as table sauce.
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CHIPOTLE marinade: Mix in blender. Marinade chicken breast, then grill. Use as basting sauce for pork roast.
PICO DE GALLO: Mix ingredients. Refrigerate for at least 1 hr. to mix flavors. Serve as table sauce with "Carnitas" or other meat dishes.
TOMATILLO SAUCE: see recipe for "Enchiladas" in Mexican section.
NOTE: 1) Adjust amount to taste. Remove some seeds of peppers to adjust hotness.
PICO DE GALLO: table sauce
2 large fresh tomatoes, chopped
1 medium onion, chopped
1 handful fresh cilantro, remove stems, chopped
1 to 2 fresh serrano peppers, chopped, see note (1)
1 orange, juice only, see note (1)
1 lemon, juice only, see note (1)
CHIPOTLE MARINADE: for pork roast
3 to 6 Chipotle peppers in adobo sauce, canned
1/4 to 1/2 cup orange juice
