Adobo de Chorizo Rojo

In Mexico, Adobo can be translated as marinade or rub. This is the X I L L I interpretation of a mashup between the famous Chorizo de Toluca, and some other popular chorizos from Mexico City; all of which are distinct from the cured Spanish versions.

Heat:
Mild (almost none).

Tasting Notes:
Slightly Smoky, Peppery (Dry Chile), Adequately Spiced.

Ingredients:
Sun-Dried Chiles (Guajillo, Ancho, Pasilla, Chipotle Morita), Annatto Seeds, White, Canola Oil, Onion, Jalapeño, Garlic, White Vinegar, Apple-Cider Vinegar, Oregano Marjoram, Thyme, AllSpice, Black Pepper, Coriander, Cumin, Cinnamon, Clove, Salt.