1 small onion, peeled and cut in half
3 cloves garlic, peeled
1 tsp olive oil
60g Tio Pablo Ancho Poblano chillis, stems and seeds removed
30g Tio Pablo Guajillo chillis, stems and seeds removed
400g tinned, diced tomatoes
1 tsp ground cinnamon
1 tsp ground cumin
¼ tsp ground cloves
½ tsp Mexican Oregano
1 tsp salt
1 Tbl sugar
1 tsp cracked black pepper
2 tsp cider vinegar or to taste
In a large frying pan, heat oil and char the onion and garlic. Set to the side on a separate plate.
Roughly chop up dried chillis and add to pan. Add tomatoes and simmer at medium heat. Sprinkle in cinnamon, cumin, cloves, Mexican Oregano, 1 tsp sugar, salt and pepper. Add 200ml of water and let simmer for about 15 minutes to let flavours blend.
Place mixture, onion garlic into a blender or food processor and blend thoroughly. Add remaining 200ml of water, 2 tsp sugar and cider vinegar. Blend again until smooth.
Place mixture into a jar and place in refrigerator overnight. Dilute 2 cups stock to one cup paste to create adobo sauce. Makes about 500g paste.