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Grilled Vegetables Homemade Habanero Adobo Sauce Recipe

Grilled Vegetables with Homemade Habanero Adobo Sauce Recipe

Make your grilled veggies flavorful and spicy with this homemade habanero adobo sauce. The adobo sauce is versatile and can be used to marinate, baste, or dip vegetables and meats!
Course Main
Cuisine Mexican
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Katie Moseman

Ingredients

For the Habanero Adobo Sauce

  • 6 dried ancho peppers
  • 2 tablespoons El Yucateco XXX Habanero Hot Sauce Kutbilik
  • 1 teaspoon sea salt
  • 1 1/2 teaspoon granulated sugar
  • 1/4 tsp cumin
  • Dash of cinnamon
  • 1 1/2 cups of water

For the Grilled Vegetables

  • Assortment of vegetables such as peppers, mushrooms, summer squash, etc., cut into large pieces
  • Habanero Adobo Sauce

Instructions

For the Habanero Adobo Sauce

  1. Cut the peppers in half and remove the seeds and stems. Toast the peppers for about 3 minutes in a skillet on medium-low heat, turning once.
  2. Place in a bowl and cover with water. Let the peppers soak in the water for 30 minutes. Drain the peppers and discard the soaking water. Give each pepper a quick rinse to remove any remaining seeds.
  3. Place the peppers, hot sauce, salt, sugar, cumin, cinnamon, and 1 1/2 cups of water into a blender or food processor. Blend for about 3 minutes or until easily pourable. If the sauce is too thick, add more water 2 tablespoons at a time and blend again.

For the Grilled Vegetables

  1. Toss the vegetables in some habanero adobo sauce until thoroughly coated. Place on the heated grill and cook until fork-tender, usually 8 minutes on each side. Smaller or more delicate vegetables may cook faster, so watch closely.
  2. If you don't have a grill, preheat your oven broiler to high, line a broiler safe baking sheet with foil, and then spritz the foil with oil or cooking spray. Arrange the coated vegetables on the sheet so that they are not touching each other. Broil for about 8 minutes on each side, or until the vegetables are easily pierced with a fork.