Adobo Mojado wet rub
From chefboriqua 15 years ago
- - to make
- Serves 0
wet rub for anything meat u wish to add flavor
Ingredients
- 12 cloves garlic, peeled shopping list
- 1 ½ tablespoons fine sea or kosher salt shopping list
- 1 tablespoon black peppercorns shopping list
- 2 tablespoons dried oregano shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons white wine vinegar shopping list
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 Rating
Reviewed by 7 people-
oh yeah be good on porkchopes yu high5 thanks Chef
momo_55grandma
in Mountianview loved it
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Great!! Thanks, Chef! :+D FIVE to you :+D
chefelaine
in Muskoka loved it
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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 5
brianna
in loved it
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