Guajillo Chile and Pineapple Adobo
This recipe for guajillo chile and pineapple adobo is courtesy of Roberto Santibanez.
- Yield: Makes 4 1/2 cups
Source: The Martha Stewart Show
- 15 large guajillo chiles, wiped clean, stemmed, and seeded
- 6 chiles de arbol (with seeds), wiped clean
- 4 cups peeled pineapple pieces (1/2-inch each, from about 1/2 pineapple)
- 1 cup freshly squeezed orange juice
- 10 to 12 cloves garlic
- 1 piece (3 inches) Mexican cinnamon bark, cut in half
- 1 1/4 teaspoons ground cumin
- 1/4 teaspoon ground cloves
- 6 tablespoons olive oil
- 2 tablespoons sugar
- 1 tablespoon cider vinegar
- Coarse salt
Heat a dry skillet over low heat or preheat a broiler to low and position rack about 8 inches from the broiler. Place guajillo chiles in skillet or under broiler and toast on all sides until softened. Transfer guajillo chiles to a large bowl and cover with cold water. Let soak until softened, 20 minutes to 1 hour. Place chiles de arbol in skillet or under broiler and toast on all sides until blistered; set aside.
Drain guajillo chiles and rinse well. Working in batches, combine the guajillos, pineapple, orange juice, chiles de arbol, garlic, cinnamon, cumin, cloves, and 2 cups water in the jar of a blender; blend until very smooth.
Heat olive oil in a large heavy saucepan over medium heat. Pour in blended mixture and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until sauce is shiny and thickened, about 30 minutes. If sauce thickens before taking on a nice sheen, add water, a few tablespoons at a time and no more than 1 cup, and continue cooking.
Stir in sugar and vinegar; season with salt. Strain sauce through a very fine mesh sieve, pressing solids down with a spatula to remove as much liquid as possible. Sauce can be stored in an airtight container and refrigerated up to 4 days. Reheat before using.