Green chile adobo (Adobo de chile verde) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 33) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MollyB on May 31, 2019

    This stuff is fabulous, and well worth making to keep in the fridge for quick meals. It's great in the skillet tacos recipe in the book, as well as in the creamy rice and beans recipe. I've also used it in various other ways, and it's always good - in salad dressings, on sandwiches, in creamy dips, or in scrambled eggs with creme fraiche.

  • Rutabaga on September 05, 2018

    Wow! How can something so simple taste so good? I made this for the chicken skillet tacos, which were delicious. It's a great make-ahead sauce that would be an excellent accompaniment to many Mexican (or Mexican-American) dishes.

  • hirsheys on February 20, 2018

    This is a lot like a pesto, but just a little more work to make (you have to roast the peppers and garlic first). I don't think it's a great idea to store this forever in the fridge, but made a half batch and froze half of it. I used some of the adobo in a fantastic quesadilla (with chihuahua cheese) and some in the herby green chile rice. I used just 2 serranos in the half batch (so the lower end of the amount recommended) and found it to be just the right level of spicy for me. I'm excited to use the frozen batch for the skillet tacos with shrimp.

  • BethNH on February 13, 2018

    Basically a pesto made with cilantro, parsley and serrano chiles. It comes together very quickly in the blender and was great served with the skillet tacos.

  • SheilaS on November 09, 2016

    Great stuff to have on hand. I used it in the herby green chile rice from this book but also on eggs, roasted vegetables, fish, sandwiches, quesadillas, etc. It kept its beautiful emerald green color for weeks in the fridge.

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