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Adobo
This sauce is basic to many Puerto Rican recipes. It appears on just about everything, either as a marinade or added as a seasoning. Try a little bit when cooking meat.
5 cloves garlic
1 teaspoon dried oregano
2 tablespoons olive oil
1/2 cup wine vinegar
Peel and mince garlic. Mix garlic, oregano, olive oil and wine vinegar together in a small jar. To use the adobo as a marinade for steak or other meats, allow the meat to marinate in it for 24 hours or so in the refrigerator.
Adobo
Adobo is used extensively in Puerto Rico to season meats and poultry before cooking. It will keep for several days in the refrigerator, and can be frozen indefinitely. This recipe makes enough to season about 10 pounds of meat.
12 whole black peppercorns
6 cloves garlic, peeled
6 tablespoons olive oil
3 tablespoons salt
2 tablespoons dried oregano
1 tablespoon red wine vinegar or lime juice
Combine all ingredients in an electric blender or food processor and process until well combined. Rub into meat thoroughly and refrigerate for several hours before cooking.
Makes about 1 cup.
