Adobo Barbeque Sauce Mary Sue and Susan have been cooking with adobo, a sweet and smoky Latin American barbeque sauce, since the 80’s and have discovered that it works wonders on just about any type of meat. With as little as an hour of marination in this rich and flavorful blend, your chicken, brisket, lamb, and especially pork is sure to come out a winner. Adobo can be stored in the refrigerator for 1 week or frozen for several months, so now is the time to whip up a batch or two and keep it on hand for all your summer gatherings. Makes 1 1/2 quarts 12 ancho chiles, wiped clean 1/2 cup white vinegar 2 cups water 1/4 cup extra virgin olive oil 2 medium onions, thinly sliced 5 cloves garlic, minced 1 tablespoon ground cumin 4 cups chicken stock 2 tablespoons brown sugar 1/4 cup freshly squeezed orange juice 1/4 cup freshly squeezed lemon juice 2 tablespoons tomato paste 1 tablespoon salt 1/4 teaspoon freshly ground black pepper Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer, and cook 10 minutes to soften. Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or two of water if necessary to thin. Set aside. Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onions until golden brown, about 8 to 10 minutes. Stir in the garlic and cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer, and cook 20 minutes. Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt, and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes. Remove from heat, chill, and use as desired.

© 2010 Mary Sue Milliken and Susan Feniger.  All rights reserved.