"Adobo is used extensively in Puerto Rico to season meats and poultry before
cooking. It will keep for several days in the refrigerator, and can be frozen
indefinitely. The following recipe makes enough to season about 10 pounds
(4.5 Kg) of meat."

12 whole black peppercorns
6 cloves garlic, peeled
6 Tbs (90 ml) olive oil
3 Tbs (45 ml) salt
2 Tbs (30 ml) dried oregano
1 Tbs (15 ml) red wine vinegar or lime juice

Combine all ingredients in an electric blender or food processor and process
until well combined. Rub into meat thoroughly and refrigerate for several hours
before cooking. Makes about 1 cup (250 ml).
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