Adobo Chilli Paste
All 3 of our Adobo sauces are sugar-free. At Wickedfood Earth Farm we have been growing chillies and peppers for over 10 years, using them to make a variety of sauces. For this paste, we roast a blend of 8 different organically grown peppers and chillies to concentrate the flavours to give a pleasant smoky flavour. We then peel and puree them. To build the flavour profile further, we add fresh garlic and a blend of spices and herbs, to create a delicious hot, salty paste.
Adobo Chilli Paste is the sauce that makes Mexican cuisine sing. It is used liberally as a marinade for braaied and slow-roasted meats. Also great as a spicy dressing for cooked vegetables when thinned with a little olive or grape-seed oil.
We make 3 different Adobo pastes:
Adobo Chilli Paste hot – the most versatile, with a mellow heat, especially good with vegetables or as a meat marinade for chicken, lamb or pork;
Adobo Chilli Paste XX hot – for those who enjoy the extra heat.
Adobo Green Chilli Paste medium-hot – more complex flavour, great for long cooking roasts and stews.
The Wickedfood Earth Farm food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines, free of insecticides, fertilizers or any other poisons. We hand make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces and bottled fruit. This ensures that, by not over-processing, the result is concentrated, natural flavours.
Hot, Green – Medium hot, Extra Hot
This Adobo Chilli Paste is great for:
- Making sticky chicken wings, chicken flatties, and ribs – pour over the meat, rub in and allow to marinate overnight. Place in a roasting dish with 1-2 cups water, cider or beer, cover with foil and cook for 1-2 hours in the oven at 130°C, or until tender. Finish over a hot fire until crisp, but not burned. Reduce the sauce if necessary and serve on the side;
- As a baste for any braaied meat – steaks, chicken or pork chops.
- Mix with equal quantities of mayonnaise and smooth cream cheese, for a spicy dip for raw vegetables or chips.