Becca’s No Garlic Adobo Sauce

By Becca Vail 06/06/2019

My wonderful daughter, Becca, gave me the perfect birthday present – a recipe! Made with lots of love, we want to share this delicious gift with you too! Thank you Becca! 

Ingredients:

• 1½ c water, boiling
• 2 large roma tomatoes
• 2 Tbs purple onion
• ½ c negro chili peppers (about 5 peppers)
• ½ c apple cider vinegar
• 3 Tbs olive oil
• 3 Tbs brown sugar
• 2 Tbs chili powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp cumin, ground
• ½ tsp oregano, leaf
• ½ tsp kosher salt
• ¼ tsp black pepper, ground
• ¼ tsp allspice, ground
• ¼ tsp cinnamon, ground

Directions:

1. Boil the water in a medium sized sauce pan. 
2. While waiting for the water to boil, use a food processor to purée the tomatoes and onion. 
3. Once the water is at a rolling boil, add in the onion powder, smoked paprika, black pepper, allspice, cinnamon, cumin, chili powder, salt, oregano, brown sugar, apple cider vinegar, and puréed tomato and onion mixture.
4. Boil for about 10 minutes. During that time, wash about 5 negro chili peppers. Slice off the stems, then slice lengthwise. Open the peppers and remove all the seeds. Slice the peppers into smaller pieces then grind them in the food processor until you have about 1 cm pieces or smaller (this should total about ½ c of chopped negro chili peppers). 
5. Add the peppers to the boiling mix and continue to boil until the sauce becomes thick (about 15 minutes).
6. Allow to cool and use as a marinade or sauce.
7. This is so delicious! I can’t wait to make burrito bowls! 

Creative Consideration:

• For better beef results, make sure to season each steak with salt and pepper. Add the adobo sauce and allow to marinate for at least 2 hours. 
• Use as a marinade or sauce for beef, chicken, or pork.
• If you like spicier food, add ground cayenne and chipotle powder. You can also choose hotter peppers based on your chili heat preference. See http://ushotstuff.com/Heat.Scale.htm for a list of peppers and their Scoville ratings. 

Yum