Adobo Negro Sauce
|Finely chopped onion||6 cups|
|Minced fresh garlic||6 tbsp|
|Chipotle Chili Pepper, Ground 454 g||2 tbsp|
|Stout beer||12 oz|
|Grated piloncillo or packed dark brown sugar||265 mL|
|Sea Salt, French Mediterranean 1.1 kg||1 tbsp|
|Pepper, Black Ground 540 g||1 tbsp|
Heat oil in large skillet on medium-high heat. Add onion and garlic; cook and stir 1 minute. Stir in chipotle pepper. Reduce heat to medium. Add sesame seeds; cook and stir 5 minutes until fragrant and toasted.
Stir in beer; bring to boil. Boil 8 to 10 minutes or until reduced to about 4 1/2 cups. Reduce heat to low. Add piloncillo; cook 10 minutes, stirring occasionally. Allow to cool slightly. Place beer mixture, sea salt and pepper into blender container; cover. Blend on high speed until smooth.
Test Kitchen Tips:
• Store sauce in tightly covered container in refrigerator up to 1 week.
• Serve Adobo Negro Sauce with plancha grilled scallops, shrimp, fish and pork.