Ingredients
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Instructions
Set a large (10-inch) skillet over medium heat. Lay in the garlic and chiles and roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. (If you’re really short on time, you can soften them in a microwave: Cut a slit in each garlic clove and combine with the chiles in a microwavable bowl. Cover with plastic wrap, poke a few holes in the top and microwave on high for 30 seconds.) Cool until handleable, then slip off the garlic’s papery husks. Roughly chop everything (no need to remove the chile seeds).
In a blender or food processor, combine the garlic and chiles with the cilantro, parsley, olive oil and salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto). Transfer to a pint-size jar and store, covered, in the refrigerator, where it will last several months.
Mmm Mmm Good. Since watching Rick make this in Season 10 Episode 5 (with the storm thundering in the background), this is a “got to have” recipe. The adobo sauce over chayotas, nice, adding the Mexican cheese on top, perfect. Used the remaining sauce over a steak. A big thank you Rick.
This is an amazing recipe. I now keep this in my fridge at all times to add to everything! I make this about once every 3 to 4 weeks and his roasted tomato salsa every one to two weeks. Both are so fresh and muy delisioso!!!
Thanks, Renee. We always seem to have some in the test kitchens. And then it always disappears…
Made this last night for friends and it is amazingly delish. Added a spoon of sour cream and a squeeze of lime. OMG, good!
I look forward to making the Green Chile Adobo, which I expect will become a staple in my refrigerator.
Thank you for your TV show and for being so generous with sharing your recipes!
So fabulous! This is great with everything. Fish tacos, sliced tomatoes, a bowl of pinto beans, grilled chicken, brown rice, fresh corn tortillas, roasted vegetables, garlic bread, coleslaw and on and on!
This is my go to sauce for making wonderful fish tacos. I have made this sauce for chayote for my vegan and vegetarian guests. It’s simple to make and so delicious, too. Thank you for making this recipe available for us!
Making it today for the 2nd time. And since that will be happening I’ve decided to do the Mojo De Ajo sauce again. They’re both amazing. Thanks Rick, you’ve added a lot to our family and our kitchen over the years.
I made a half batch to go with chayote tacos. So good.