DIY Adobo

Adobo is a powdered mix of different ingredients that many Puerto Ricans use in their recipes. The only issue for many people is the sodium content. It can be high in store bought adobo. I like making my own because I can control how much salt and pepper I put into it. Here is a list of ingredients on how I made my own adobo. Some people add or omit depending on preference, such as adding more salt or no pepper. If you can toast and ground some of the ingredients in seed form prior to making, that’s the best, but you can use pre-made powdered ingredients for this, such as I did. The yield amount will depend on how much you make. Mine’s only yielded about .50 oz.

Ingredients

• 3 Tbsp. garlic powder
• 3 Tbsp. onion powder
• 2 Tbsp. dried oregano
• 1 tsp. pink Himalayan salt
• 1/2 tsp. freshly ground pepper
• 2 Tbsp. cumin powder
• 1-2 Tbsp. paprika powder (optional)

1. Gather all ingredients in a bowl and thoroughly mix using a whisk or fork. Make sure that oregano is finely crushed to avoid any large pieces in the powder.

2. After mixed, put seasoning into container. I use old ones that I clean out and re-label.

Be sure store in a cool and dry place. It should keep for about 3 months or so, depending on use. I haven’t used it much in recent recipes because I hadn’t made it. I ended up using the ingredients separately but now that I have it, it will make using them easier when I need. If you’ve used adobo or made your own, please comment below on how you make it and what you think of this version. Thank you for stopping by and Buen provecho!