Adobo can describe a seasoning, a dish, a cooking process, and a sauce! Depending on what part of the world is Adobo-ing, it can mean something different. This Adobo spice blend is inspired by the Puerto Rican version that uses a seasoning blend as a dry or wet rub. The hint of citrus from the lime zest fully embraces the island cuisine. A savory seasoning, adobo is a key seasoning in Spanish Caribbean and Latin American kitchens and is traditionally used to season and/or marinate chicken or fish.
In this hand blended adobo, none of the spices dominate but instead create a delicate balance for maximum taste. While many adobo marinades call for the addition of citrus juices, for this seasoning blend we’ve already added some lime zest for more flavor when used as a rub. We like this Adobo Lime Rub best on chicken, lighter seafood like tilapia and salmon. It also adds some unexpected flavor to steamed and roasted vegetables, especially potatoes.
As a rub liberally shake this seasoning onto the meat and then “pat” it in evenly onto both sides. For chicken we recommend 1 tablespoon of seasoning per lb of meat and for fish about ½ that amount (you can always add more if you feel the dish calls for it).
We recommend that for chicken after seasoning place the chicken in the fridge for at least 2-4 hours ( up to 24 hours). To obtain maximum flavor when using on fish do not let the seasoning set on the meat for more than an hour before cooking. You can apply this as a dry rub or apply with a little olive oil. Another great addition is a squeeze or two (or three) of fresh lime juice to bring the lime zest to life and that really takes this seasoning over the top!
Hand blended from cumin, garlic, fennel, lime zest, black pepper, salt, coriander, Mexican oregano, rosemary and thyme.