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Title: Adobo - Dry Rub For Meat - Spanish-Caribbean
Yield: 1 Serving

Ingredients

      4    cloves garlic; crushed
  1 1/2    tsps dried oregano
  3 1/2    tsps slat
    1/4 ts paprika
  2 1/2    tsps olive oil
      1 ts white vinegar; or lime juice
    1/2 ts freshly ground black pepper
      1    sm hot pepper, seeded;
           -finely chopped

Instructions

Make about 2 tablespoons which is enough for 4 lbs chicken or other
white meat. For Pork and red meat, increase garlic to 6 cloves and
reduce olive oil to 1 1/2 teaspoons.
Combine all ingredients to form a paste. Store in jar in refrigerator.

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Per serving (excluding unknown items): 127 Calories; 12g Fat (78%
calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 3mg
Sodium

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Contributor: The Complete Caribbean Cookbook- Pamela Lalbachan

Preparation Time: 0:00

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