Quick Meals from the Grill by Chef Rick Bayless:
Seasonings and Salsas

From Mexican Everyday by Rick Bayless with Deann Groen Bayless

Adobo Marinade

Adobo de Chile Ancho

Like most marinades, this simple version of the punchy, rich, red chile seasoning spread will keep for a long time. (Though it contains “preserving” ingredients like vinegar, salt, red chile, garlic and sugar, it will stay fresh longer if you store it in a closed container in the refrigerator.) These classic flavors are as at home on a meaty steak as they are on a piece of fish; and adobo-marinated chicken is a Mexican benchmark of flavor. Modern cooks have slathered it on sweet potatoes, heirloom potatoes and mushrooms, just before roasting or grilling.

Makes about 1 ½ cup

• 1 tablespoon vegetable or olive oil
• 4 garlic cloves, peeled and finely chopped or crushed through a garlic press
• 1/3 cup ground ancho chile powder (available from national companies, like McCormick, Mexican groceries and internet sites)
• 2 tablespoons vinegar (apple cider vinegar is common in Mexico)
• 1 teaspoon dried oregano, preferably Mexican
• ½ teaspoon sugar
• ¾ teaspoon salt

In a small saucepan, heat the oil over medium. Add the garlic, stir until fragrant but not browned, about 1 minute, then add the remaining ingredients and ¾ cup water, whisking to combine thoroughly. Simmer over medium-low heat for about 10 minutes to blend flavors and eliminate the “raw” ancho taste. Allow to cool to room temperature, then scrape into a jar and cover. Refrigerate for up to a month or more.