Adobo seasoning/marinade

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      Adobo

      “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).
      https://labellecuisine.com/archives/Spice%20Mixes%20and%20Marinades/Spice%20Mix%2
      0Recipes.htm

      [Non-text portions of this message have been removed]

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