[nateo]

I know "adobo" is a catch-all term that encompasses a lot of different stuff, but I'm throwing the question out there. I've got a bunch of dried Ancho and Guajillo peppers I need something to do with.

[tubercle]

I'm not sure what a "bunch" is (if you were from S.C. I would know the exact measurement; terms differ around the country) but the Tubercle would re-constitute them and let them naturally ferment and make some hot sauce.

[nateo]

I'm not sure what a "bunch" is (if you were from S.C. I would know the exact measurement; terms differ around the country) but the Tubercle would re-constitute them and let them naturally ferment and make some hot sauce.

I still have about a quart-and-a-half of fermented hot sauce from cayenne peppers from last year. My neighbor bought a bushel at an auction so I took 3-4 pounds off his hands.

I have a little less than a pound each of the Ancho and Guajillo.

[redbeerman]

My daughter has a very good recipe for adobo.  I'll have to see if i can find it and post.

[1vertical]

Ok credit to Martha Stewart for turning me on to this.
Thanks M....

But it is a great adobo recipe.

•   18 dried Andean panca peppers or a combination of equal parts dried mirasol and panca peppers (or a combination of Mexican dried ancho and guajillo chiles), stemmed and seeded
•   1 tablespoon extra-virgin olive oil
•   8 large cloves garlic
•   2 teaspoons ground cumin
•   1 teaspoon dried oregano
•   1/4 teaspoon aniseed
•   1/2 teaspoon Spanish hot paprika
•   1/2 cup freshly squeezed orange juice
•   1/2 cup freshly squeezed bitter orange juice, such as from Seville oranges, or 1/4 cup freshly squeezed lime juice
•   2 tablespoons guava preserve or 1 tablespoon Catalan wild oak honey
•   1/4 cup Oloroso sherry
•   1/2 cup grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar
•   1 teaspoon coarse salt
•   Guatemalan Red Cabbage Relish, optional
•   Cacao nibs, optional (recommended by 1vert!)
Directions

   Heat a heavy-bottomed skillet over medium heat. Working in batches, add dried seeded peppers to skillet and toast lightly for 3 to 4 seconds on each side. Transfer toasted chiles to a medium bowl. Cover with hot water and let stand until soft, about 10 to 15 minutes.
   Transfer peppers to the jar of a blender or bowl of a food processor, along with olive oil, garlic, cumin, oregano, aniseed, paprika, orange juices, guava preserves or honey, sherry, brown loaf sugar, and salt; blend until smooth.

[nateo]

Thanks Vert. That sounds pretty good. That gives me something to work with.

[1vertical]

Thanks Vert. That sounds pretty good. That gives me something to work with.

Post back and let us know what you think of that