Absolutely love Adobo Sauce. The foundation for this recipe was found at mustlovehome.com The recipe calls for a particular chili powder but the list of ingredients for that product lacks any ancho peppers. To my mind, Adobo sauce requires ancho chilis! So that's what was used, instead.
For the first attempt using dried anchos from the store, the sauce turned out way too bitter to eat. Apparently, this is a well known problem with some types of dried chilis. Folks on the Internet have different ideas for how to cut the bitterness. The consensus is that they need to be soaked first. With the second attempt to make the sauce, the stems were removed and the seeds scraped out before soaking them for 30 min 3 X in large volumes of warm water. That helped a lot.
To make the sauce, all the ingredients in the recipe were added to a blender, EXCEPT the anchos and the water, and then whirled to break down and mix well. Water wasn't added because the anchos were already hydrated. Then individual soaked anchos were dropped into the mix, then liquified and the sauce tasted. This continued until only the slightest sense of that bitterness was tasted after processing the latest added ancho. That took about 2-3 of the soaked anchos to get there. Then the sauce was cooked as recommended.
The end result was a very tasty and satisfying adobo sauce! In the future, bigger batches will be made so there is plenty leftover to be able to can some to have on hand. This is going to be a staple at this house.