The Spicy Food Lover's Bible: The Ultimate Guide to Buying, Growing, Storing and Using the Key Ingredients That Give Food Spice
Published by Stewart, Tabori & Chang
Adobos can be found throughout the areas where the Spanish had an influence. The definition of an adobo can be confusing, as it can refer to three distinct recipes. Adobo, the national dish of the Philippines, is braised chicken, pork, or fish cooked in coconut milk with garlic, vinegar, and soy sauce. In Mexico, adobo refers to a sauce or seasoning paste made with vinegar, chiles, and herbs, such as chipotle chiles en adobo. Here we are referring to the third type of adobo, the Puerto Rican seasoning composed of dry ingredients, which is often mixed with fruit juice and used as a marinade.
2 to 3 tablespoons
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturegarlicky, herby, savory, spiced
Type of Dishdry rub, marinades
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon salt
Combine all the ingredients in a bowl and stir to blend.
Store the mixture in an airtight container in a cool, dark, dry place for up to 4 months.
Read NextCumin-Coriander Powder
2005 Dave DeWitt and Nancy Gerlach