blend · salsa
★ STARRED KITCHENPrep 10 minAdobo Rojo de Chiles
Independent adaptation of a publicly published Gabriela Cámara recipe. Not affiliated with, sponsored by, or endorsed by Gabriela Cámara.
Gabriela Cámara's Adobo Rojo de Chiles, from the published recipe.
Ratio
Ingredients
- Dried Chile — 30 g cascabel
- Ancho Chile — 12 g
- Dried Chile — 9 g guajillo
- Dried Chile — 9 g pasilla
- Dried Chile — 1 g árbol
- Tomato — 450 g
- Onion — 70 g
- Garlic — 12 g
- Orange Juice — 12 g
- Achiote — 3 g
- Grapeseed Oil — 36 g
- Salt — 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.
Companion jar
Adobo Rojo de Chiles 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.