

Yields:
1 c.
Prep Time:
5 mins
Total Time:
5 mins
Adobo has come to imply a few different things depending on the context, but the most important thing to remember is that it comes from the Spanish verb “adobar,” which means to marinate. Adobo can be a wet rub consisting of acid, oil, and a few essential seasonings to flavor meat and fish, or it can be a dry seasoning, like this one. Like garam masala in regions of India or jerk seasoning in the Caribbean, each household has a different secret blend for adobo seasoning. The important thing is to make sure you add enough salt and make sure it at least includes garlic, turmeric, oregano, and black pepper.
What does it go on?
Honestly, any and all things savory. Use it as a seasoning base for slow cooker tortilla soup or beef enchiladas. Rub this blend on a whole chicken before roasting or sprinkle it on homemade popcorn.
How do I store it?
Once you’ve got your signature seasoning blended, it will keep stored in an airtight container in a cool, dark place for up to one year.
Did you make this? Let us know how it went in the comment section below!
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Ingredients
- 3 Tbsp.
kosher salt
- 2 Tbsp.
granulated garlic
- 2 Tbsp.
dried oregano
- 2 Tbsp.
turmeric
- 1 Tbsp.
onion powder
- 1 Tbsp.
freshly ground black pepper
- 2 tsp.
sweet paprika
- 2 tsp.
cumin
Directions
- Step 1Combine all of the ingredients in a lidded container. Keep stored in an airtight container in a cool, dry place.
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