Our Adobo Seasoning is spicy, zesty, savory and tangy. The best way to use adobo seasoning is as a dry rub for roasted or grilled meats, but it also works well in stews and other braised dishes. You can use it for cooking any kind of protein, including seafood and poultry, as well as chicken, pork, and beef. Remember that Adobo seasoning often contains salt, so adjust any other salt in your recipes to compensate.
How to Cook with Adobo
Dry Adobo Seasoing is impactful and delicious as a rub on meat. It’s preferred over wet for grilling as it’s much less likely to burn. Fresh garlic is sensitive to high temperatures and can scorch, whereas garlic powder in its dehydrated state is better able to take the extreme treatment. On the other hand, wet adobo makes an excellent marinade.
Dry Adobo Seasoing and Salt
Dry Adobo Seasoing can also be used in much the same manner as any seasoning salt. You can add it to sauces, stews, soups, and at any point in a sauté or stir-fry to punch up the flavor and give it some Latin life. Sprinkle it directly on meat as you’re searing, melt it down into beans, or add it to rice as you’re cooking. It’ll give your food a new bold dimension.
Ingredients: salt, garlic, onion, MSG, spices and less than 2% canola oil
- Net weight: 34 oz (963g)
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