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Spicy Seasoning

This image courtesy of Joseph DeLeo

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.

Makes2 ounces

CostInexpensive

Easy

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

Ingredients

  • 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

Instructions

  1. In a small bowl, combine all ingredients; rub on skinless, chicken, fish, or meat.

  2. Refrigerate for 2 to 3 hours to season well.

  3.  

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