Chef Michael was not able to come over but we did converse on the phone.I was trying to roast the Guajillo Peppers in a wok. It wasn't roasting fast enough. So I had Michael on the phone and he suggested I turn on my gas stove top burner. And roast 3 peppers at a time over the open flame. This sped up the process and in no time I was ready with 12 Guajillo Peppers to finish 1 cup of Adobo sauce.
Already pureed in my food processor were:
2 Garlic cloves
1 1/2 tsp. Apple Cider vinegar
1/2 tsp. sea salt
3/4 tsp. brown sugar
1/4 tsp. Cumin
I added in the 12 roasted peppers and 2 Chipolte peppers. Minced these peppers and refrigerated the resulting sauce