Adobo Seasoning

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A staple all-purpose seasoning in Latin American and Caribbean cuisine, this Adobo Seasoning recipe features a robust blend of garlic, onion, oregano and pepper you can use for marinating meats, poultry and seafood and for seasoning vegetables, grains, and all your favorite dishes!

What is Adobo?

Adobo is a term that has come to refer to a seasoning, a method and a dish. Originally it referred to a method of food preparation that involves immersing the food (usually meat) in a seasoned sauce in order to enhance its flavor and preserve it via the inclusion of vinegar and preserving spices. The adobo method is native to Spain and Portugal and has become widely adopted in Latin America. Originally the method was used mostly as a means of preserving food but today is used primarily as a method to enhance flavor through the process of marinading.

This recipe is for adobo seasoning, which is a spice blend that can be used to make a range of Latin American and Caribbean dishes as well as used as an all-purpose seasoning blend for everything from meat, poultry and seafood to vegetables and grains. Like Sazón Seasoning, it is a staple in Latin American cooking.

Variations

The primary ingredients of adobo seasoning are fairly consistent across regions but there are regional differences. For example, whereas Puerto Rican adobo seasoning typically does not include chili peppers, Mexican adobo seasoning prominently features chili powder and Spanish and Portuguese variations traditionally included paprika. And while cumin is routinely included in Mexican and Puerto Rican adobo seasonings, it’s generally not included in the Spanish or Portuguese versions. Regional differences also come down to the wet ingredients that are added as well as the method of preparing the dish to which the seasoning is added. Depending on how how you’re using this seasoning blend, you can include or omit your choice of paprika (or smoked paprika) or chili powder (or chipotle powder).

I really like the addition of red chili peppers, either in the form of paprika or chili powder, or their smoky counterparts, smoked paprika or chipotle powder, and so I’ve included it as an optional ingredient. If you’re aiming for a version like Goya adobo seasoning (which comes with or without pepper as well as with or without cumin – both of which I think are a must), omit the paprika/chili powder.

Adobo Seasoning Ingredients

Adobo seasoning is first and foremost a seasoning salt, and so salt features prominently in the ingredients. Depending on how you’re using this blend and whether you prefer more control over the salt content of the final dish, feel free to reduce the salt as needed. The primary flavor is garlic and that is balanced with some onion, the herbaceous flavor of oregano, and the earthy elements of cumin and chili peppers. Turmeric is a common addition for color. Here is what you’ll need to make adobo seasoning:

• Garlic and Onion: I recommend using granulated garlic and granulated onion because the powdered form is extremely powdery and fly-away; granulated is a little coarser and gives you a bit of texture.
• Oregano: For authenticity I recommend Mexican oregano. Greek oregano has a floral, minty and slightly sweet flavor whereas Mexican is earthier and more pungent. But you can substitute Greek oregano if you prefer.
• Salt: I recommend a flaky kosher or sea salt.
• Pepper: Black pepper is standard and freshly ground is always best.
• Cumin: Many but not all adobo seasonings include cumin. I think it’s a must for flavor and balance.
• Turmeric: This is a pretty standard addition for color.
• Paprika or Ancho Chili Powder: This is optional and very region specific. Mexican adobo seasoning typically includes either paprika or chili powder (usually ancho chili) but Puerto Rican and Caribbean blends do not. And if you want to add a smoky element to your blend you can use smoked paprika or chipotle chili powder.
• Cayenne Pepper: This is likewise optional if you want to add some heat.

Adobo Seasoning Recipe

To make homemade adobo seasoning simply place all of the ingredients in a bowl or jar and stir or shake until combined.

Storage

Store your adobo seasoning in a jar with a lid in a dark, cool place where it will keep for up to 6 months. Give it a shake each time before using to redistribute the ingredients as the larger pieces tend to settle.

How to Use Adobo Seasoning

On pretty much anything other than dessert! In all seriousness though, this blend isn’t just for Puerto Rican or Latin American food, it really is an excellent ALL-purpose seasoning. Use it as an:

• All-Purpose Seasoning: Keep it in a spice jar to shake onto everything from meat, poultry, seafood, vegetables and grains. However you would normally use Seasoned Salt, use this adobo seasoning. Use this blend in traditional applications like making pernil, arroz con pollo and arroz con gandules, or use it in soups and stews, on grilled meats, roasted vegetables, tacos, fajitas, potatoes, French fries, burgers and so much more.
• Marinade: To use this to make a basic marinade, for one pound of chicken or meat combine one tablespoon of adobo seasoning with 3 tablespoons oil and the juice of one or two limes, pour it over the chicken in a ziplock bag and marinate in the fridge for at least 2-4 hours, then proceed with cooking.
• Dry Rub: Liberally rub down your chicken/meat/seafood with this adobo seasoning and then proceed with cooking.

For more seasoning blends from around the world try my:

• Elote Seasoning
• Sazon Seasoning
• Chili Powder
• Carne Asada Seasoning
• Jamaican Jerk Seasoning
• Greek Seasoning
• Old Bay Seasoning
• Curry Powder
• Creole Seasoning
• Garam Masala
• Chaat Masala
• Dukkah
• Za’atar
• Chinese Five Spice
• Shichimi Togarashi
• Berbere
• Baharat