Adobo can be used for fish, meat, or poultry. This version, a common seasoning in Puerto Rico, is enough to flavor 1½ pounds of raw fish, poultry, or meat. Because adobos are commonly thought to preserve food, some of us neglect to chill them. Bacteria can thrive in all fish, meat, and poultry, so be sure to refrigerate adobos.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturegarlicky, herby, savory
- 2 garlic cloves, minced
- ¼ medium onion, finely chopped
- 1 teaspoon dried oregano
- ¼ teaspoon half salt, half salt-substitute mixture
- ½ teaspoon freshly ground black pepper
In a small bowl, combine all ingredients; rub on skinless, chicken, fish, or meat.
Refrigerate for 2 to 3 hours to season well.
1998 Maria Dolores Beatriz