Wet Rub For Meats & Poultry - Adobo Mojado

Recipe By: Daisy Martinez
Published in: Daisy Cooks

12 clove garlic -- peeled
1 1/2 tablespoon fine sea or kosher salt
1 tablespoon black peppercorns
2 tablespoon dried oregano
2 tablespoon olive oil
2 tablespoon 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.

Recipe Notes

What is a condiment doing in my Top Ten chapter? You'll hear my say
over and over how 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. I run the
risk of repeating myself, but this is not shy or subtle. It is very
much "up in your face" food and I mean that, of course, in a good way.

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