Adobo

Adobo is used extensively in Puerto Rico to season meats and poultry before cooking. It will keep for several days in the refrigerator, and can be frozen indefinitely. This recipe makes enough to season about 10 pounds of meat.

Yield: about 1 cup

Ingredients

• 12 whole black peppercorns
• 6 cloves garlic, peeled
• 6 tablespoons olive oil
• 3 tablespoons salt
• 2 tablespoons dried oregano
• 1 tablespoon red wine vinegar or lime juice

Instructions

1. Combine all ingredients in an electric blender or food processor and process until well combined.
2. Rub into meat thoroughly and refrigerate for several hours before cooking.