Adobo Mojado wet rubFrom chefboriqua 8 years ago
How to make it
- 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.
The Cookchefboriqua Paterson, NJ
The Rating7 people
oh yeah be good on porkchopes yu high5 thanks Chefmomo_55grandma in Mountianview loved it
Great!! Thanks, Chef! :+D FIVE to you :+Dchefelaine in Muskoka loved it
Thank you so much for this recipe. Is this what I can use for seasoning in your Cornish Hens in Tamarind Sauce? I'll bet it's good on all kinds of meat. High 5brianna in loved it
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