The batch of raw adobo can be freezed and used later in a variety of Mexican dishes, including an enchilada pie.
The fish tacos at the Whole Foods Fish Bar come piping hot with morsels of tilapia and what I call: THE SAUCE. But it has sour cream. And while I love sour cream (especially on a baked potato) I know greek yogurt is a healthier, skinner substitute.
I also need to mention: THE SAUCE has chipotle peppers in adobo. Which gives it a kick of spice after the cool hits.
THE SAUCE is so good that I honestly think it makes the fish tacos one of the best on their menu. So I had to figure out how to replicate THE SAUCE at home.
I set off with a purchase of the peppers in adobo in the can. And decided to replace the sour cream with greek yogurt.
(When you open the can, the peppers are swimming in a sea of deep red adobo. It’s quite a beautiful, vibrant red.)
I took a little of the red sauce from the can and added it to about half cup Fage greek yogurt. And holy cow batman, I put in too much sauce, so I figured the next time I’d do less adobo and more greek yogurt.
But I still had the problem with the sodium from the can. So I concluded that I needed to figure out how to make adobe from scratch.
Homemade adobo using chipotle chilis, tomatoes, soy sauce, onion, garlic and apple cider vinegar.
Making sauce from real chipotle chili peppers, now, this is a new one for me. So I stupidly stood in front of the Whole Foods chili crates, looking at the conventional and the organic, clearly looking like I couldn’t make a decision…because had I looked confident I don’t think the WF chili guy would have asked if I needed help.
He explained that the shriveled looking chilis were just the dehydrated form of the ones right next to them that looked fully hydrated…and all I had to do was soak any of the shriveled ones.
And when I told him I wanted to make homemade adobo, he found an online recipe from chipotlepeppers.net. This one had ketchup and salt.
I tell the WF chili man I want to make a homemade sauce as healthy as possible. So we decide we don’t need the salt since the soy sauce will fill in. For the ketchup I can substitute tomatoes. And instead of using three cups of water, I use two.
After soaking and de-seeding the chilis, the recipe is so easy…just put everything in the cuisinart…or Vitamix for that matter, and puree.
The recipe says to take the ingredients and simmer them in a pan on the stove. I decide I’m not cooking anything … it ended up being a raw sauce blended in the food processor. (See how I’m a little trouble maker and go on my own.)
Once the ingredients were put into the processor (including two tomatoes to replace the ketchup), I pureed and added water cup by cup for a total of two cups.
The yield was enough that I was afraid of flowing over if I added any more water and plus the consistency looked correct for a sauce I’d used to coat corn tortillas for enchiladas.
I filled two tupperware containers with the homemade adobo, for the fridge and one for the freezer. At the bottom I had some sauce left, so I wanted to see how close I could get to the THE SAUCE from the fish bar at WF.
This time I used the 365 brand greek yogurt (instead of the Fage). Plus I used a whole container full (about a cup). And squirted half a lemon in. This I called the cool, spicy summer sauce. Perfect for the hot, humid heat of Austin in the summer.
So when hubby returned with the cookout booty of burgers, I slathered the cool sauce all over one. Not only did the adobo work for this ‘cooling sauce,’ but I can’t wait to use it in enchiladas or for the enchilada pie or the numerous other Mexican dishes.
(Of course, I will post pics!)