Description: Adobo is an all-encompassing word in Spanish from “adobar” that means “sauce”, “seasoning” and/or “marinade”, rub and in Filipino a whole national dish that’s actually about the process. Adobo originated in Iberia, Spain and then became popular in Portugal before moving on to the Caribbean, Latin America, and the Philippines. A savory seasoning, adobo is a key seasoning in Spanish Caribbean and Latin American kitchens and is traditionally used to season and/or marinate chicken or fish.
Ingredients: Cumin, thyme, fennel, lime zest, black pepper, salt, coriander, Mexican oregano, rosemary, and garlic
How to Use
In this hand blended adobo, none of the spices dominate but instead create a delicate balance for maximum taste. While many adobo marinades call for the addition of citrus juices, for this seasoning blend we’ve already added some lime zest for more flavor when used as a rub. We like this Adobo Lime Rub best on chicken, lighter seafood like tilapia and salmon. It also adds some unexpected flavor to steamed and roasted vegetables and we’ve also had some great success using it on red or white potatoes.
As a rub, I like to liberally shake this seasoning onto the meat and then “pat” it in evenly onto both sides. For chicken, we recommend 1 tablespoon of seasoning per lb of meat and for fish about ½ that amount (you can always add more if you feel the dish calls for it).
We recommend that for chicken after seasoning place the chicken in the fridge for at least 2-4 hours (and we’ve gone up to 24 hours) and for fish do not let the seasoning set for more than an hour before cooking for maximum flavor. You can apply this as a dry rub or apply with a little olive oil. Either way, we like to add a squeeze or two (or three) of fresh lime juice to bring the lime zest to life and that really takes this seasoning over the top!