CONCHITA’S ADOBO

A Rich and Earthy Conchita’s Adobo sauce starts with dried chiles ancho and morita chile peppers that she expertly brought to life into a thick paste with vinegar and the flavorful additions of onions, garlic, cumin, oregano, and orange. This robust, flavourful, and versatile sauce is used as a marinade for all meats and seafood. It can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment.