Title: Wet Rub for Meats And Poultry - Adobo Mojado
Categories: Caribbean, Spice, Mix
Yield: 4 Servings
12 cl Garlic; peeled
1 1/2 tb Fine sea or kosher salt
1 tb Black peppercorns
2 tb Dried oregano
2 tb Olive oil
2 tb White wine vinegar
The salt keeps the garlic from flying all over the place as you
pound them together.
Pound the garlic cloves and salt to a paste using a mortar and
pestle. Add the peppercorns and oregano, pounding well after each to
incorporate them into the paste. Stir in the olive oil and vinegar.
Wet adobo will keep 5 to 6 days in the refrigerator, which gives you
a chance to try it on anything you like from fish fillets and pork
chops to turkey cutlets and steaks.
A simple thing like sofrito will change your life, this is another
one of those little life changing secrets. Adobo, either this wet
version or the dry version (see "Adobo Seco"), will change the way
you make pork, chicken, beef, and even fish.
Recipe By: Daisy Martinez
Published in: Daisy Cooks
From: Terry Pogue To: Foodwine
