Wet rub for meats and poultry (Adobo mojado) from Daisy Cooks!: Latin Flavors That Will Rock Your World by Daisy Martinez

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BlytheSpirit on December 30, 2014

    Very flavorful rub. The first time I made it, the amount of pepper (one Tablespoon) was too much for me but not my Puerto Rican guest. I subsequently lowered the amount of peppercorns to 1 heaping teaspoon ( this time I used the rub for a Pernil roast pork). With only a teaspoon of pepper, the seasoning was very just right for my taste but my Puerto Rican guest felt it was a tad under-seasoned !

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