Basics,  Beef,  Chicken,  Featured,  Gluten Free,  Pork,  Sauce

A Tasty Adobo Made With Red Peppers

I don’t think I would ever say that I have tried too many types of adobos! Adobos is one of those recipes that I love to try and experiment with. It’s a straightforward recipe but still makes a huge difference when preparing a meal. After all, I cook meat every week and want to enjoy the meals at my table.
The combination of chiles and spices in this adobo makes it incredibly flavorful!



2 Cups

Prep time

10 minutes

Cooking time

15 minutes


239 kcal


  • 4 Cascabel Chiles (Stemmed and Seeded)

  • 1 Ancho Chile (Stemmed and Seeded)

  • 1 Guajillo Chile (Stemmed and Seeded)

  • 1 Pasilla Chile (Stemmed and Seeded)

  • 2 Chiles de Arbol (Stemmed, Seeded, and with Veins Removed)

  • 4 Roma Tomatoes

  • 1/4 White Onion

  • 5 Garlic Cloves

  • 2 Cloves

  • 2 Tbs Freshly Squeezed Orange Juice

  • 1 Tsp of Grounded Achiote

  • 1 Pinch of Cumin

  • 1 Pinch of Dried Oregano

  • 1 1/2 Tsp of salt (Or To Taste)


  • In a medium pan, heat the cascabel, ancho guajillo, and pastilla chiles with one cup of water over low heat. Bring to a simmer and turn off the heat. Let it sit for 15 minutes.
  • Blend the chiles, the arbol, tomatoes, garlic, cloves, oil, orange juice, lime juice, achiote seeds, cumin, oregano, and salt using a food processor.

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