Adobo Negro Sauce

*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Olive oil 3/4 cup
Finely chopped onion 6 cups
Minced fresh garlic 6 tbsp
Club House Chipotle Chili Pepper, Ground 454 g 2 tbsp
McCormick® Gourmet Black Sesame Seed 1 1/2 cups
Stout beer 12 oz
Grated piloncillo or packed dark brown sugar 265 mL
Club House Sea Salt, French Mediterranean 1.1 kg 1 tbsp
Club House 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.

You might also be interested in:

How to make vegetables the star of a meal

Japanese pancakes the ultimate latenight snack

Is ramen one to watch

Summer food trends

Smoky flavours are a growing trend