Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 37 Times
Can be made ahead of time.
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Wet Rub for Meats and Poultry
Cookbook
Adobo Mojado
You’ll hear me say over and over how a simple thing like sofrito will change your life. This is another one of those little life-changing secrets. Adobo, either this wet version or the dry version below, will change the way you make pork, chicken, beef, and even fish. I run the risk of repeating myself, but this is not shy or subtle. It is very much “in your face” food, and I mean that, of course, in a good way.
Yield : Makes about ½ cup
Ingredients
- 12 cloves garlic, peeled
- 1½ tablespoons fine sea or kosher salt (see Notes)
- 1 tablespoon black peppercorns
- 2 tablespoons dried oregano
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
Directions
Pound the garlic cloves and salt to a paste using a mortar and pestle. Add the peppercorns and oregano, pounding well after each one to incorporate them into the paste. Stir in the oil and vinegar.
Notes
The salt keeps the garlic from flying all over the place as you pound them together.
This wet rub will keep for 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like, from fish fillets and pork chops to turkey cutlets and steaks.
© 2005 Daisy Martinez
Nutritional Information
Nutrients per serving
Nutritional information is based on 8 servings.
39 kcal
2 % daily value
2 % daily value
0 % daily value
29 mg
3 mg
0 g
0 g
0 g
2 g
0 mg
1309 mg
0 g
3 g
2 % daily value
