This is adobo seasoning, garlic and onion based blend with a hint of citrus that is used throughout Latin American. This all-purpose recipe is excellent when sprinkled over roasted vegetables, soups and meat and bean dishes. Interestingly, the term adobo also refers to a famous dish enjoyed in the Philippines. (See the bottom of the page for other recipes)
Note: I recommend you use whole ingredients where you can for this recipe. If you don't have them all whole, you can use pre-ground powders and reduce the amounts the recipe requires by half. So instead of 4 teaspoons of cumin seeds you would use 2 teaspoons of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
tbsp onion powder
3 tbsp garlic powder
3 tbsp dried Mexican oregano (see note below)
2 tbsp dried lemon peel
1 tbsp paprika
1 tbsp sea salt
4 tsp dried basil
4 tsp cumin seeds
4 tsp black peppercorns
6 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your adobo mix in an airtight jar out of direct sunlight. Use within 3 months.
Note: Dry toasting the cumin and peppercorns before grinding and combining will add even more flavour to your final mix.
Click here for tips and photos on toasting and grinding. (Link opens in new window)
Note 2: I used Mexican oregano because I had some available. However, despite Mexican being different from regular oregano you can use regular if that's all you have available.
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