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Lodo Red Adobo Sauce

Yields: 4 1/4 cups
Make this recipe how many times?
Savory Spice Shop Ingredients
Lodo Red Adobo 2 oz bag $3.70
Chicken Bouillon Cubes $4.75

Ingredients:

Notes:

This sauce will keep for days if covered and refrigerated.

Directions:

In a small bowl, thoroughly mix together Lodo Red Adobo, water and oil to form a thick paste. Whisk in vinegar until smooth. In a saucepan, over medium heat, pour in adobo mixture and stir until reduced to a paste-like thickness, about 6 to 8 min. Reduce heat to medium-low and stir in stock. Simmer for 30 to 45 min., depending on desired thickness.

Serving Suggestions:

Great poured over vegetables, chicken or pork. This pre-made sauce can be use to bake chicken, pork or vegetables; the sauce will thicken and reduce in the oven. For a great pizza paste, follow same recipe but omit stock.

Yields:

4 1/4 cups

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Lodo Red Adobo Sauce

“I just received my first order from your store. I judge the overall quality of a line by their bay leaves, so I included bay leaves in my order. I was very impressed. These are some of the freshest looking bay leaves I have ever purchased.”

-Terri C. of Agoura Hills, CA

Lodo Red Adobo Sauce


Yields: 4 1/4 cups

Ingredients:

Notes:

This sauce will keep for days if covered and refrigerated.

Directions:

In a small bowl, thoroughly mix together Lodo Red Adobo, water and oil to form a thick paste. Whisk in vinegar until smooth. In a saucepan, over medium heat, pour in adobo mixture and stir until reduced to a paste-like thickness, about 6 to 8 min. Reduce heat to medium-low and stir in stock. Simmer for 30 to 45 min., depending on desired thickness.

Serving Suggestions:

Great poured over vegetables, chicken or pork. This pre-made sauce can be use to bake chicken, pork or vegetables; the sauce will thicken and reduce in the oven. For a great pizza paste, follow same recipe but omit stock.

Yields:

4 1/4 cups

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.