Red Chile Adobo

Name: Red Chile Adobo
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (600 ml)
Cuisine: Latin
Ingredients: about 15 chiles (30 g) Dried Chile; 12 g Ancho Chile; about 4½ chiles (9 g) Dried Chile; about 4½ chiles (9 g) Dried Chile; about ½ chile (1 g) Dried Chile; about 3 tomatoes (450 g) Tomato; about ½ onion (70 g) Onion; about 2½ cloves (12 g) Garlic; 2½ tsp (12 ml) Orange Juice; 3 g Achiote; about 3 Tbsp (39 ml) Grapeseed Oil; 1 Tbsp (18 g) Salt

Independent adaptation of a publicly published Gabriela Cámara recipe. Not affiliated with, sponsored by, or endorsed by Gabriela Cámara.

TABLE SALSA · GRILLED FISH, TACOS & CHICKEN

In the published recipe, this is the table salsa for pescado a la talla. The same recipe pairs it with Green Parsley Sauce, the green parsley sauce.

Gabriela Cámara's red chile adobo for grilled fish.

On the jar

ADOBO CHILES

Method: blend
Yield: about 2½ cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Orange Juice 12 mlGrapeseed Oil 39 ml

Ingredients

Dried Chileabout 15 chiles (30 g)
Ancho Chile12 g
Dried Chileabout 4½ chiles (9 g)
Dried Chileabout 4½ chiles (9 g)
Dried Chileabout ½ chile (1 g)
Tomatoabout 3 tomatoes (450 g)
Onionabout ½ onion (70 g)
Garlicabout 2½ cloves (12 g)
Orange Juice2½ tsp (12 ml)
Achiote3 g
Grapeseed Oilabout 3 Tbsp (39 ml)
Salt1 Tbsp (18 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Red Chile Adobo wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 3 national awards

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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.

Adapted from a Gabriela Cámara recipe (Gabriela Cámara / MasterClass (pescado a la talla)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar