Adobo sauce

Adobo sauce

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  • 2 cups
  • Easy
  • Dairy free Fat conscious Health conscious
  • 15 minutes, plus 1 hour's soaking time
  • 3 minutes


  • 12 Woolworths whole dried chipotle peppers
  • 1 cup tomato purée
  • 1 t ground cumin
  • 1 shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • ½ cup white vinegar cup
  • 2 T Worcestershire sauce
  • ¼ cup maple syrup
  • ½ T salt
  • ½ T freshly ground black pepper

Cooking Instructions

Place the peppers in a bowl and add enough boiling water to cover. Soak for 1 hour.

Place 4 peppers in a blender with the tomato purée, cumin and half the soaking liquid. Blend until smooth, then pour into a pan.

Add the shallot, garlic, vinegar, Worcestershire sauce, maple syrup, salt, pepper, remaining peppers and soaking liquid.

Place over a low heat and simmer gently for 30 minutes. Stir occasionally to ensure the sauce doesn’t stick to the bottom of the pan.

Transfer to a sterilised jar and seal. The adobo will keep for up to a week in the fridge.

Cook’s note: You can use tomato sauce instead of tomato purée, but omit the maple syrup if you do.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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