Green Adobo Sauce

Home sweet home, there’s no place like it. July has been a swirl of travel and as wonderful as it’s been, I long to see friends, hug the house, and cook for my family. Plus, there’s a new cookbook waiting for its inaugural staining.

Imagine my glee to say yes please when neighbors shouted ‘welcome back!’ and offered gorgeous summer bounty from their garden. I’ll play in the kitchen while my husband fires up the grill.

 All the ingredients ready to go for a delicious adobo verde.

All the ingredients ready to go for a delicious adobo verde.

After unveiling the garden gifts–bunches of freshest cilantro and parsley, firm bulbs of garlic, and a handful of hot chiles–I cracked open our new Rick Bayless cookbook and whipped up a blender-full of green adobo.

 A quick spin in the blender is all it takes!

A quick spin in the blender is all it takes!

As with all things Rick, the sauce is as tasty and versatile as promised. We slathered it on grilled chicken and dreamed up some fun things to pair with this vibrant spicy sauce.

Tomorrow night we’ll make a potato salad in the style of green and still have enough adobo to savor and share. I’ll send a jar across the street.

As you tumble in from vacation, be sure your neighbor’s know you made it home. They, too, might welcome you back with something good from the garden.

Green Chile Adobo(Adobo de Chile Verde)

Blend vibrant fresh herbs with sweet roasted garlic and spicy chile into a refrigerator staple. I strayed slightly from the recipe, exchanging one roasted and peeled poblano chile for 2 of the serranos. Deep chile flavor with a more subtle spice. Adapted from More Mexican Every Day by Rick Bayless

  • 1/2 head garlic, separated into unpeeled cloves
  • 4 to 5 serrano chiles, stems removed
  • 1 bunch cilantro, thick bottom stems cut off, roughly chopped
  • 1 bunch flat-leaf parsley, thick bottom stems cut off, roughly chopped
  • 1 cup olive oil
  • 2 teaspoons coarse salt

SET a large 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.

COOL until handleable, then slip off the garlic’s papery husks. Roughly chop the garlic and chiles and transfer to a blender or food processor.

ADD the cilantro, parsley, olive oil, and salt to the blender and process, scraping down the sides as needed, until nearly smooth (it will look a little like pesto).

TRANSFER to a pint-size jar and store, covered, in the refrigerator, where it will last a month or so.

Note:The oil will rise to the top which will preserve color and freshness. After removing a spoonful of the solids to stir into your eggs or toss with pasta, make sure to smear the oily part flat again to re-create that protective coating.