Name: Red Chile Adobo
Ingredients: 8 garlic cloves; ¾ cup yellow onion, sliced in large pieces; 5 dried pasilla ancho chiles, stems and seeds removed; 10 dried guajillo chiles, stems and seeds removed; 1 bay leaf; 1 teaspoon ground black pepper; ½ teaspoon dried coriander seed; 1/8 teaspoon ground cumin (or cumin seeds); 1 teaspoon dried oregano; 1/3 cup apple cider vinegar; ½ teaspoon salt

Ingredients

Scale

8 garlic cloves
¾ cup yellow onion, sliced in large pieces
5 dried pasilla ancho chiles, stems and seeds removed
10 dried guajillo chiles, stems and seeds removed
1 bay leaf
1 teaspoon ground black pepper
½ teaspoon dried coriander seed
1/8 teaspoon ground cumin (or cumin seeds)
1 teaspoon dried oregano
1/3 cup apple cider vinegar
½ teaspoon salt

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Instructions

Heat a skillet over medium high heat. Lightly roast garlic cloves and onion pieces and set aside.
Roast dried chile skins on skillet for 3-5 seconds on each side and set aside.
Place roasted chile skins on a saucepan with enough hot water to cover. Boil for 3 minutes and remove from stove. Leave chile skins in water to soak.
Place bay leaf, black pepper, coriander, cumin and oregano in a molcajete or mortar and pestle, grind into very small pieces.
Drain chile skins and place in blender container, add ground spices, apple cider vinegar and salt. Blend until a paste forms. If paste is too thick, add a few teaspoons of olive oil. Transfer adobo to a jar with lid and refrigerate between uses.

Notes

This adobo can last up to 6 weeks if refrigerated.