"Japanese" Adobo Sauce

This adobo sauce is not japanese at all, its a simple recipe for a mild spicy marinade / sauce great for chicken

We're going to modify it at the end and add MISO and soy sauce and create an adobo glaze for salmon.

The BASICS:

6x Dried Guajillo Chiles

6x Dried Ancho Chiles

1x White Onion

6x Garlic

Apple Cider Vinegar ( 1/2 cup )

Whole Cumin Seeds ( 1/2 tsp )

Whole Bay Leaf ( 1ea )

Whole black pepper ( 1 tsp )

Cloves ( 6 ea )

Cinnamon ( 1/2 tsp )

Oregano ( 1 tsp )

Kosher Salt ( 1 TBSP )

Sugar ( 2 TBSP )

Step 1 : Seeds and Stems w/ Toast [chili prep ]

Step 2 : Boil and Soak [ rehydrate, 30 min ]

Step 3 : Sautee Onion, Garlic, Oil

Step 3 : Blend

NOTES : Save the chili soaking liquid, use it to adjust the consistency

TURN THIS INTO A

MOLE

ADD Seeds and Nuts

• 1/4 cup blanched almonds

• 1/4 cup natural pepitas

• 1/2 cup sesame seeds

MORE Spices

• 1 1/2 teaspoons Mexican oregano

• 1 teaspoon cumin seeds

• 1/2 teaspoon anise

• 2 whole cloves

• 6 to 8 peppercorns

• 1 inch piece of Mexican cinnamon

Other Ingredients

• tomato / charred / or tomato paste

• 2 to 3 chile serrano / charred ( seeds removed )

• 1/3 cup raisins steeped in hot water ( rehydrated )

• dates

• figs

• dried banana

• 2 corn tortillas toasted until charred (toast and char on a dry skillet at medium heat. Turn as needed) ( adds a thickening element without cornstarch )

• peanuts / or peanut butter

• Mexican chocolate 3 to 3.5 ounces ( 1 disc )

• salt and pepper to taste