← Back to Search Results
Latin American
Wet Rub for Meats and Poultry

Photo by: Joseph De Leo
Comments: 1
 

Recipe

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 (% daily value)

Nutritional information is based on 8 servings.

39kcal (2%)
21mg (2%)
1mg (2%)
1mcg RAE (0%)
29mg
3mg
0g
0g
0g
2g
0mg (0%)
1309mg (55%)
0g (2%)
3g (5%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • 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!!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
a-new-way-to-cook A New Way to Cook
by Sally Schneider
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
west-coast-cooking West Coast Cooking
by Greg Atkinson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
good-to-the-grain Good to the Grain
by Kim Boyce
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
cook-with-jamie Cook with Jamie
by Jamie Oliver
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?