Latin Adobo Paste Seasoning


8 garlic cloves
2 tsp kosher salt
1 tsp black peppercorns
1 tsp paprika
1 tsp ground cumin
1 tsp cayenne pepper
2 tsp dried oregano
10 leaves fresh cilantro
1 tsp fresh ginger
1/4 cup olive oil
3 tbs fresh lime juice

Many Latin cooks, pressed for time purchase dry, powdered adobo from the grocery store. This is a recipe for fresh adobo that is a seasoning blend of wet and dry ingredients and is far superior in flavor the the powdered variety. Think of it as Latin jerk that may also be used to season meats, seafood, vegetables, rice, soups, oils, etc. You will need to grind the peppercorns in a mortar and pestle or a spice grinder be fore adding to the mixture.

  • Place black pepper in a spice grinder or mortar and pestle and grind until fine.
  • Add the garlic, salt, pepper, paprika, cumin, oregano, cilantro, ginger, olive oil and lime juice to the bowl of a food processor and make into a paste.
  • Allow to sit for at least 2 hours before using.
  • Use within one week or freeze for up to 2 months.




15 min


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