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Latin American
Wet Rub for Meats and Poultry Recipe-3959

Photo by: Joseph De Leo
Comments: 1


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


  • 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


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.


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 (% daily value)

Nutritional information is based on 8 servings.

39kcal (2%)
21mg (2%)
1mg (2%)
1mcg RAE (0%)
0mg (0%)
1309mg (55%)
0g (2%)
3g (5%)
0mg (2%)

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  • Sherri

    11.26.09 Flag comment

    I have never cooked before and I am just starting to try and cook more than a grilled cheese or mac n cheese. This is a really easy recipe to follow. I found that I would decrease the Kosher salt to 1 T because it is really salty. Additionally, I didn't have any vinegar, so I used 4 T of lemon juice. It tased great!!


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