The basic ingredients for guajillo adobo sauce are guajillo chiles, garlic, apple cider vinegar, sugar and cumin, along with salt, pepper and water, writes Roberto Santibañez for Food Republic. Variants include cinnamon, cloves, oregano or peppercorns. The sauce can be used for marinating fish and shrimp as well as meats.
To prepare the guajillo chiles, Santibañez suggests splitting them open and removing the seeds, which helps temper the spiciness. The chiles are then toasted over medium-low heat until they are fragrant and have slightly changed color. The process takes approximately one minute per two to three chiles. After they are toasted, the chiles are soaked in water for 30 minutes until they are soft. The remaining ingredients are added, and the mixture is blended into a soft puree.
Adobo sauce can be used as a marinade for seafood and meat, writes Santibañez, but it can be used as a sauce for eggs, beans and enchiladas. Adobo sauce can even be used as a cooking liquid to impart more flavor. It stays fresh in the refrigerator for five days and can be frozen up to one month.
Adobo came to Puerto Rico during the 1500s, introduced by Spain, according to Grandpa Ray Seasonings. The word comes from the verb "adobar," or to marinate.