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 Time45minutes
Cook Time20minutes
Total Time1hour5minutes
Servings4
AuthorKatie Moseman
Ingredients
For the Habanero Adobo Sauce
6dried ancho peppers
2tablespoonsEl Yucateco XXX Habanero Hot SauceKutbilik
1teaspoonsea salt
1 1/2teaspoongranulated sugar
1/4tspcumin
Dash of cinnamon
1 1/2cupsof water
For the Grilled Vegetables
Assortment of vegetablessuch as peppers, mushrooms, summer squash, etc., cut into large pieces
Habanero Adobo Sauce
Instructions
For the Habanero Adobo Sauce
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.
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.
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
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.
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.