Adobo Marinade Recipe

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Ingredients

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Ingredients:

Serving

5 large garlic cloves, 4 unpeeled and 1 peeled
4 large ancho chilies , wiped clean, cut open and seeds removed
1/2 tsp cumin seed
5 peppercorns
1 whole clove
1/2 cup water
1 tsp cider vinegar
1/4 tsp dried oregano, preferably mexican
1/2 tsp salt
1/2 tsp sugar

Directions:

Heat a flat griddle or large, heavy skillet and toast the unpeeled garlic, turning once or twice until slightly softened and browned in batches, about 8 minutes total. Peel when cool enough to handle.
In same griddle or skillet, toast the chilies in batches, turning and pressing with tongs until they are fragrant, pliable and have turned a brighter red, about 1 minute. Place in a bowl of cold water and soak about 20 minutes until softened. Drain.
Toast the cumin, peppercorns and clove in small skillet over medium heat, stirring until fragrant, about 1 minute.
Put the spices, drained chilies, toasted garlic, raw garlic, water, vinegar, oregano, salt and sugar in a blender. Blend until smooth, about 2 minutes, adding more water, 1 tablespoon at a time, only if necessary to help the mixture blend properly. Place in airtight container and refrigerate up to 1 week, or freeze up to 1 month.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	32.86 Kcal (138 kJ)
Calories from fat	3.52 Kcal
		% Daily Value*
Total Fat	0.39g	1%
Sodium	1169.76mg	49%
Potassium	85.99mg	2%
Total Carbs	6.88g	2%
Sugars	1.41g	6%
Dietary Fiber	0.52g	2%
Protein	1.11g	2%
Vitamin C	4.7mg	8%
Iron	1.1mg	6%
Calcium	53.9mg	5%

Amount Per 100 g
Calories	22.81 Kcal (96 kJ)
Calories from fat	2.44 Kcal
		% Daily Value*
Total Fat	0.27g	1%
Sodium	812.05mg	49%
Potassium	59.69mg	2%
Total Carbs	4.78g	2%
Sugars	0.98g	6%
Dietary Fiber	0.36g	2%
Protein	0.77g	2%
Vitamin C	3.3mg	8%
Iron	0.8mg	6%
Calcium	37.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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