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Adobo Mojado
What is a condiment doing in my Top Ten chapter? You'll hear my say over and over how a simple thing like sofrito will change your life, this is another one of those little life changing secrets. Adobo, either this wet version or the dry version (see "Adobo Seco"), will change the way you make pork, chicken, beef, and even fish. I run the risk of repeating myself, but this is not shy or subtle. It is very much "up in your face" food and I mean that, of course, in a good way.
12 cloves garlic, peeled
1 ½ tablespoons fine sea or kosher salt
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar
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The salt keeps the garlic from flying all over the place as you pound them together.
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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.
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You'll keep coming back to these Latino
kitchen basics!
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