Adobo from Diana Henry

When I saw the theme Stock Your Exotic Pantry! for this week in the sidebar of the I heart Cooking Clubs Site, I opted for an Adobo recipe I bookmarked in November 2012 12.11.2023 **. I am not very familiar with ancho and chipotle chilies, I had to order them from my favourite spice shop. They sell it in grams, I got 2 ancho chilies as 30 grams

Chipotle & Ancho Chilies for Adobo from Diana Henry

so I had to half the recipe. My pantry is now stocked with an exotic chili paste. Stay tuned what I’ve done with it.

Adobo from Diana Henry

Menge: 150 ml, about 200 grams

Adobo from Diana Henry

Diana Henry’s version of the Mexican paste Adobo, made from dried chilies, herbs and vinegar.


  • 11 grams chipotle chillies, dried, about 2 large and one small
  • 2 ancho chillies, dried, 30 grams
  • ½ teasp. cumin seeds
  • ½ teasp. coriander seeds
  • ¼ teasp. allspice
  • 1,5 cm piece of cinnamon stick, I used Ceylon
  • ½ teasp. oregano, dried
  • 2 large and 1 small garlic cloves, roughly chopped
  • 1 shallot, roughly chopped
  • ½+¼ teasp. salt, or to taste
  • 1 teasp. soft dark brown sugar, or to taste (optional)
  • 1 tablesp. red wine vinegar
  • 2,5 tablesp. sherry vinegar


978-1845336752 *

modified by Ulrike Westphal from:
Salt Sugar Smoke:
How to preserve fruit, vegetables, meat and fish
by Diana Henry (2012) Hardcover
via Valentinas Kochbuch 12.11.2023 **


  1. Roast the chillies in a dry frying pan; you don’t want to char them, just make them more pliable (the heat softens them). Discard the stems, and the seeds from all the chipotles and half the anchos.
  2. Put both types of chillies in a small saucepan and cover with water. Bring to a boil, then pull off the heat and leave to soak for 30 minutes. Strain the chillies, reserving the soaking liquid.
  3. Toast the whole spices in a dry frying pan about 40 seconds until they are fragrant. Now put all the ingredients into a food processor and whizz to a purée, adding enough of the chilli soaking liquid to get it to the consistency of a paste. Taste for seasoning and adjust if you think it needs it.
  4. Put into a sterilized jar, seal with a vinegar-proof lid and keep in the refrigerator. It will be fine there for four months.

total time: 45 minutes
preparation time: 5 minutes
soaking time: 30 minutes

*=Affiliate-Link to Amazon

Collage Images from, Stirring the Pot, Couscous & Consciousness & Kahakai Kitchen
For all other great Stock Your Exotic Pantry recipes visit the I heart cooking clubs site
more Diana Henry recipes
more recipes and entries in English

** 12.11.2023 available in Webarchi.

9 thoughts on “Adobo from Diana Henry

  1. Zosia

    I’ve only had store-bought adobo sauce. I doubt it’s flavour comes close to homemade with all of those lovely spices. Looking forward to seeing what you do with it!

  2. Pingback: Pork chops in Mexican Adobo from Diana Henry -

  3. Pingback: Rezepte von Diana Henry -

  4. Pingback: Paprika mit Tex-Mex-Füllung aus dem Slowcooker -

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert