Adobo 
(Latin garlic-pepper-vinegar marinade)

Written by on in Recipe
Heads of garlic
Image by giOvanniSJ

Adobo is a very popular marinade for pork and other meats in the Spanish-speaking Caribbean and Central America. The ingredients vary widely, but most have a base of oil, garlic and an acidic component.

Adobo

Adobo

Course: Sauces, MarinadesCuisine: Mexico, Puerto Rico
Makes about

1

cup

Adobo is a very popular marinade for pork and other meats in the Spanish-speaking Caribbean and Central America.

Ingredients

  • Garlic — 6 to 8 cloves

  • Paprika — 1 or 2 tablespoons

  • Salt — 1 tablespoon

  • Jalapeño or other chile pepper (optional), chopped — 1

  • Oil — 1/2 cup

  • Red wine vinegar — 1/3 cup

Directions

  • Place all the ingredients together in a blender or food processor and process until fairly smooth.
  • Use as a marinade for pork, chicken or beef. Meats flavored with adobo are often left to marinate for up to 5 days. The longer the time, the better the flavor.

Adobo Notes and Variations

  • Instead of vinegar, substitute lime juice or a mixture of lime juice and orange juice to give the dish a more authentic flavor.
  • Substitute 1 or 2 dried ancho or other chilies for the paprika to get a Mexican-style marinade. Soak the chilies in hot water for about 20 minutes to soften first.
  • Add 1 tablespoon of dried oregano or 2 teaspoons of ground cumin if you like.

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