(Latin garlic-pepper-vinegar marinade)
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.
Makes about 1 cup
- 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
- 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.
- Instead of vinegar, substitute lime juice or a mixture of lime juice and orange juice to give the dish a more authentic flavor.
- Substitute 1-2 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.