A New Sauce

You all know how much I love to sauce things up, so when I find new and interesting sauces I just get so excited. Sauces are what give foods their personalities and pizzazz. For instance, last night, it was another Costco chicken night. We LOVE Costco’s rotisserie chicken, but why eat it the same way again and again when just by changing the sauce it changes the whole meal. Changing things around and mixing them up is what makes life exciting. 🙂

My newly discovered sauce was a modern day twist to not one, but two favored classics. My new sauce for the day was a Green Chili Adobo, also known as Adobo de Chili Verde. Some even call it a Mexican pesto. It is a little like a pesto and a little like a chimichurri sauce, yet has its own unique character and qualities too. It preserves the freshness of the herbs with the additions of both spicy chilies and garlic. You can use this sauce on anything, just like you would with either an Italian pesto or an Argentine chimichurri sauce. If you like things with a little kick, you will definitely like this sauce as well.


Green Chili Adobo Sauce

1 1/2 TBSP garlic

3-4 large jalapeno peppers, roasted and seeded

1 large bunch of cilantro

1 large bunch parsley

4-5 sprigs of fresh thyme and/or oregano

1 cup olive oil

salt & pepper to taste

1 tsp cumin

1/2 tsp cayenne pepper or to taste.

Start by roasting the chilies until they are completely blackened. I put mine directly on an open flame, but you can also roast them in the oven as well.

Once the chilies are completely blackened, let them sweat in a plastic bag for about 30 minutes and then remove all the charred skin and the seeds with your finger tips and rinse thoroughly.

When the chilies are ready, place everything in a food processor and process until you have a liquidy sauce. This sauce will go over anything and everything. I topped my chicken with it last night (served with my leftover rice and beans – Traditional Foods and Flavors of the Southwest). Who knows what I will use it with next?! 🙂

When you decide to make this tasty, zesty sauce, I would love to see and hear about how you used it too. It’s always fun to see you recipes and ideas too. Like I always say. “play with your food”. 🙂

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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