Prepping the Peppers

1. Use a damp paper towel to wipe the dried peppers off, then remove stems and dump the seeds out.
2. Cut down one side of each pepper with scissors or a sharp knife to remove any remaining seeds and strands of dried pith. Carefully open and flatten each pepper as much as possible.
3. Heat a grill pan or large sauté pan over medium-low heat. Quickly place a few of the peppers in a single layer, and warm for 10-15 seconds. Flip and heat for another 10-15 seconds then remove from pan. We’re just looking to release some aroma and flavor so don’t let these go too long. The peppers will burn quickly and become bitter.
4. Repeat with the remaining peppers then add them to a large, heat safe bowl. Cover with very hot water and let sit for 20-30 minutes. Place a small inverted plate on top of the peppers to keep them submerged if necessary.

Putting it Together

1. Combine salt and spices in a small bowl and set aside. Drain the peppers and reserve the liquid.
2. Add the peppers, spice mixture, garlic, and apple cider vinegar to a food processor or blender and pulse until as smooth as possible. The finished adobo will be thick like tomato paste, but if you prefer a thinner consistency, strain the reserved pepper water through a fine mesh sieve then add 1-2 tablespoons at a time to the mixture and pulse to thin out until desired texture is achieved. Discard any remaining water.