Forget the store-bought version – Homemade Adobo Seasoning is so easy to make and adds a delicious spice to your favorite recipes!
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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 Pepper and Smoked Paprika 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, especially my Arroz con Pollo. 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.
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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