I don’t know what kicked off my long term love affair with adobo seasoning – but I can assure you that ever since I started cooking, my pantry has never been without a jar of it. I often use it in many dishes much like my beloved Aleppo Chili and Garlic Gold but those are confessions for another day.
I remember when I first learned to cook, one of the best pieces of advice I got from my friends Maria and Milly were “Don’t forget the Adobo” and I couldn’t believe how much flavor this little spice blend brought to my dishes. Recently, I was leafing through Ingrid Hoffmann’s cookbook
I merged the two recipes and, as I am awaiting my order of Mexican Oregano from Dean & Deluca, I decided to substitute Greek Oregano. I also didn’t have dried parsley as Ingrid’s asks for so I decided to play without it. Finally – I always have annatto seeds on hand for Daisy Martinez’s Annatto oil, but ground annatto? Why hello Mr. Spice Grinder! Needless to say – my kitchen had a bit of a red dust problem but it all worked out. So, before you head out to buy that big brand adobo, check your pantry – I’m willing to bet you can make your own.
A quick how to on a pantry staple: Adobo Seasoning
Ingredients
- 1 tablespoon lemon pepper
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon achiote powder (I've read recipes with and without - I'd go with, IMO)
- 1/2 tablespoon ground cumin
- 1 tablespoon of kosher salt
Directions
- Combine all ingredients in a bowl and mix well.
- Store in pantry. The seasoning should keep for about 6 months.
Notes
Adapted from Ingrid Hoffmann and Daisy Martinez
Does this look familiar?
OK – experiment time – let’s gather the ingredients
Ahhh – no achiote – well then time to whip out the spice grinder and grind those annatto seeds.
The end result – and great for gifting as well!
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Never tried adobo seasoning! Thanks for the tips, I love it!