Green Chile Adobo

Name: Green Chile Adobo
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (600 ml)
Cuisine: Latin
Ingredients: ½ head garlic, unpeeled cloves Garlic; about 5 serranoes (30 g) Serrano; ~2 cups loosely packed cilantro (thick stems off) (480 ml) Cilantro; ~2 cups loosely packed flat-leaf parsley (480 ml) Parsley; 1 cup olive oil (240 ml) Olive Oil; 2 generous tsp salt (10 ml) Salt

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

MARINADE · GRILLED MEATS & ROASTED VEGETABLES

In the published recipe, this is the marinade for pantry series.

Bayless's roasted green chile adobo, a pantry marinade.

On the jar

GREEN CHILE

Method: blend
Yield: about 2½ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Cilantro 480 mlParsley 480 mlOlive Oil 240 mlSalt 10 ml

Ingredients

Garlic½ head garlic, unpeeled cloves
Serranoabout 5 serranoes (30 g)
Cilantro~2 cups loosely packed cilantro (thick stems off) (480 ml)
Parsley~2 cups loosely packed flat-leaf parsley (480 ml)
Olive Oil1 cup olive oil (240 ml)
Salt2 generous tsp salt (10 ml)

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

Green 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:

3 kitchens · 4 stars · 4 national awards

Garlic Green Chile Dressing★ STARRED KITCHENOn the jar: TOMATOROASTE
Lime Zest Vinaigrette★ STARRED KITCHENOn the jar: LIME-CILANTR
Cuban MojoNATIONAL AWARD WINNEROn the jar: CUBAN MOJO
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.

Adapted from a Rick Bayless recipe (Rick Bayless / rickbayless.com (pantry series)).

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 Rick Bayless / rickbayless.com (pantry series) (published as “Green Chile Adobo”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar