Adobo Seasoning Recipe
Making your own spice mixes saves you money and uses up your old spices. Adobo Seasoning is used in many traditional Latin dishes an is so versatile!
Made in less than 5 minutes, and with only staples from your pantry, it is the perfect marinade for pork, chicken, fish, beans and even vegetables!
What is adobo seasoning?
Adobo seasoning is a spice mix that can be a dry mix or a paste that is vinegar based. It can be just savory or have a bit of added heat.
The word adodo comes from the Spanish word “adobor” meaning to marinate. Adobo seasoning is used in many Spanish, Portuguese, Puerto Rican, Caribbean and Mexican dishes, according to Wikipedia.
What is in Adobo Seasoning?
Most often it is made with;
- Mexican oregano (can substitute regular oregano
- garlic powder
- black pepper
- turmeric
- kosher salt (I add the salt when I use it, to avoid clumping)
Optional ingredients
- chili powder, or cayenne or chipotle
- onion powder
- cumin
- paprika
How to make it
- Measure all ingredients. Place in mixing bowl or jar and mix well. Store in air tight container, on counter.
How to Use it
Use it as a a rub for grilled meats, in guacamole, soups, chilis, refried beans, stews, eggs, fajitas,tacos, enchiladas, tostadas, nachos.
Other easy spice mixes
Tools I use to make adobo seasoning
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That’s how easy it is to make adobo seasoning spice mix. Thanks for stopping by today!
Enjoy! And have fun cooking!
Xoxo,
Adobo Seasoning
Ingredients
- 2 tablespoons Salt
- 1 tablespoon paprika
- 2 teaspoons cracked black pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons oregano, dried
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic, granulated
- 1 teaspoon Chili powder
Instructions
- In a bowl, stir together all ingredients, Mix well.. Add a few grains of rice to soak up moisture so that salt doesn't clump up (or don't add salt until you use it.). Store in a plastic storage bag and then in a sealed in a jar away from heat. Make multiple batches, if you use a lot. It will save on time later.
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Is Adobo seasoning the same as Adobo the dish?
Nooooooo. The two are as different as salt is to tomato sauce. Since the Philippines and Puerto Rico were both Spanish colonies, they have a few shared words. Adobar is one of those words, but it refers to two different things. Both countries’ word have the same meaning: “marinade or season” or “to marinade or season”. In Puerto Rico, adobar el pollo means “season the chicken”, so it’s the actual process, which morphed into naming the seasoning Adobo.
So, these two are not interchangeable, nor are they, even remotely, the same things.
The article doesn’t say it is the same as the dish Adobo.
how much do you use each time?
It depends on the recipe and quantity that I’m making. If you are following a recipe that calls for Adobo, just substitute this homemade version for the directions on the recipe. If you are just a just winging it, add it to taste. It doesn’t have salt, so I wouldn’t worry too much about over seasoning.
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