from Jamey W. Bennett
to Daniel Larkin
It’s no surprise that I add a Mexican twist to most foods I prepare. Since discovering this adobo seasoning, I always keep this on hand. I got the basic idea from a cookbook, but I’m not even sure of the title, and I made a few tweaks myself. I’ve used this for several years. Makes a fantastic spice rub, great in soups, marinades, etc. I’ve put it on beef, chicken, and fish. I’m sure it’s great on other stuff too.
Delicioso Adobo Seasoning
- 1 tbsp of each: lemon pepper, garlic powder, onion powder, oregano, parsley, achiote powder, salt
- 1-1/2 tsp cumin
Instead of achiote (I don’t even know what that is), I substitue equal parts tumeric & paprika. Another shortcut you might take is picking up lemon pepper that has garlic and onion powder in it. In that case, use three tbsp of it, instead of one tbsp. of each.
Combine in a bottle or small tupperware container, shake it up, and wah-lah! I keep this in my spice rack.
If you try it, let me know what you think.