Guajillo Chile and Pineapple Adobo

seafood pineapple
Makes 4 1/2 cups

This recipe for guajillo chile and pineapple adobo is courtesy of Roberto Santibanez.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Related Articles