Food & Cooking Recipes Recipes by Region Spanish Recipes Guajillo Chile and Pineapple Adobo Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes 4 1/2 cups This recipe for guajillo chile and pineapple adobo is courtesy of Roberto Santibanez. Ingredients 15 large guajillo chiles, wiped clean, stemmed, and seeded 6 chiles de arbol (with seeds), wiped clean 4 cups peeled pineapple pieces (½-inch each, from about ½ pineapple) 1 cup freshly squeezed orange juice 10 to 12 cloves garlic 1 piece (3 inches) Mexican cinnamon bark, cut in half 1 ¼ teaspoons ground cumin ¼ teaspoon ground cloves 6 tablespoons olive oil 2 tablespoons sugar 1 tablespoon cider vinegar Coarse salt Directions 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. Rate it Print