From Gabriela Cámara's kitchen · Contramar, Mexico City
blend · salsa
★ STARRED KITCHENAdobo Rojo de Chiles
From an award-winning kitchen
Ratio
ORANGE JUICE 12GRAPESEED OIL 39
Ingredients
- CASCABEL30 g
- ANCHO CHILE12 g
- GUAJILLO9 g
- PASILLA9 g
- ARBOL1 g
- TOMATO450 g
- ONION70 g
- GARLIC12 g
- ORANGE JUICE12 ml
- ACHIOTE3 g
- GRAPESEED OIL39 ml
- SALT18 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Mexican coastal chef of Contramar in Mexico City and formerly Cala in San Francisco; Michelin lineage and international recognition. Seafood tostadas and simple gulf/Pacific sauces.
Originally published as Adobo Rojo de Chiles.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Gabriela Cámara / MasterClass (pescado a la talla) (published as “Adobo Rojo de Chiles”). Full citation lives in Provenance.