Adobo Negro Sauce

 


The perfect complement to your plancha-grilled seafood and pork, this hybrid Mexican sauce borrows flavor from spicy adobo and complexly flavored mole negro sauces. Rich and thick, this Mexican sauce is made with Stout beer, piloncillo (a raw form of unprocessed pure cane sugar), Chipotle pepper, black sesame seeds and, of course, garlic and onion.

Yield: 1 cup or 8 (2-tablespoon) servings


*This recipe was created for 8 and 48 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (8)48 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Olive oil 2 tablespoons 1. Heat oil in large skillet on medium-high heat. Add onion and garlic; cook and stir 1 minute. Stir in chipotle pepper. Reduce heat to medium. Add sesame seeds; cook and stir 5 minutes until fragrant and toasted.

2. Stir in beer; bring to boil. Boil 8 to 10 minutes or until reduced to about 3/4 cup. Reduce heat to low. Add piloncillo; cook 10 minutes, stirring occasionally. Allow to cool slightly.

3. Place beer mixture, sea salt and pepper into blender container; cover. Blend on high speed until smooth.

Onion, finely chopped 1 cup
Fresh garlic, minced 1 tablespoon
McCormick Culinary® Ground Chipotle Chile Pepper 1 teaspoon
McCormick Culinary® Black Sesame Seed 1/4 cup
Stout beer, 12 oz. 1 each
Grated piloncillo or packed dark brown sugar 3 tablespoons
McCormick Culinary® Mediterranean Sea Salt, Coarse Grind 1/2 teaspoon
McCormick Culinary® Coarse Grind Black Pepper 1/2 teaspoon
Ingredients Quantities Instructions
Olive oil 3/4 cup 1. Heat oil in large skillet on medium-high heat. Add onion and garlic; cook and stir 1 minute. Stir in chipotle pepper. Reduce heat to medium. Add sesame seeds; cook and stir 5 minutes until fragrant and toasted.

2. Stir in beer; bring to boil. Boil 8 to 10 minutes or until reduced to about 3/4 cup. Reduce heat to low. Add piloncillo; cook 10 minutes, stirring occasionally. Allow to cool slightly.

3. Place beer mixture, sea salt and pepper into blender container; cover. Blend on high speed until smooth.

Onion, finely chopped 6 cups
Fresh garlic, minced 1/3 cup
Chile Pepper, Chipotle Ground 2 tablespoons
Sesame Seeds, Black 1 1/2 cups
Stout beer, 12 oz. 6 eaches
Grated piloncillo or packed dark brown sugar 1 cup
Sea Salt, Mediterranean Coarse Grind 1 tablespoon
Pepper, Black Coarse Grind 1 tablespoon
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 113 kcal


Total fat 6 g


Saturated fat 1 g


Cholesterol 0 mg


Sodium 138 mg


Carbohydrate 12 g


Dietary fiber 1 g


Protein 1 g


Chef's Tip: • Store sauce in tightly covered container in refrigerator up to 1 week.

• Serve Adobo Negro Sauce with plancha grilled scallops, shrimp, fish and pork.

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