Recado Adobo

8m
Prep Time

2m
Cook Time

10m
Ready In

Recipe: #9568

May 13, 2013

Categories: Authentic, Carribbean, Central/South American, Southwest, Game/Sports Day, Labor Day, Picnic, Sunday Dinner Grilling (Outdoor), Smoker, Gluten-Free, No Eggs, Non-Dairy, Hot Peppers, Spices, Marinades and Brines, Spicy, Open Fire, more

recipe by:
Shadows1

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recipe by:
Shadows1

"This is a wonderful sauce that is used as a wet rub on beef, pork, and chicken before grilling."

Original is 4 servings

Metric US

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Ingredients

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1/2 tablespoon black peppercorns
3 chipotle peppers (dried or more to taste)
1/2 tablesoon coriander seeds
1/2 tablesoon cumin seeds

1/8 teaspoon ground cinnamon
2 tablesoon kosher salt
3 tablesoons olive oil

Nutritional

Serving Size: 1 (405.3 g)
Calories 1485.7
Total Fat - 162.4 g
Saturated Fat - 22.4 g
Cholesterol - 0 mg
Sodium - 56594 mg
Total Carbohydrate - 10.6 g
Dietary Fiber - 2.1 g
Sugars - 3.8 g
Protein - 2.1 g
Calcium - 59.1 mg
Iron - 2.1 mg
Vitamin C - 114 mg
Thiamin - 0.1 mg

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Step by Step Method

Step 1

Toast all of the dried spices in a dry skillet over medium-low heat until fragrant, about 1 to 2 minutes.

Step 2

Remove from heat and let cool.

Step 3

Then grind cooled spices in a spice grinder or molcajete.

Step 4

Stir in the salt and olive oil, and combine thoroughly.

Tips

No special items needed.

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