Recado Adobo
Created by Shadows1 on May 13, 2013
- Servings: 4
- Prep Time: 8m
- Cook Time: 2m
- Recipe #9568
Ingredients
- 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
How to Make
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Step 1: Toast all of the dried spices in a dry skillet over medium-low heat until fragrant, about 1 to 2 minutes.
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Step 2: Remove from heat and let cool.
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Step 3: Then grind cooled spices in a spice grinder or molcajete.
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Step 4: Stir in the salt and olive oil, and combine thoroughly.
Nutritional Facts
- 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