This Adobo Paste is so much better than store bought. You can adjust the spices to your taste to make it your own special blend. It can be made in a large batch and frozen for later use – the flavors will intensify in the freezer.
1. Chop the garlic with the salt making it into a paste. Add the chili powder, paprika, cumin, cilantro, and olive oil, chopping them together until they are all blended.
2. Use the paste for our Baked Chicken in Adobo recipe or put into a jar and refrigerate, it will keep 3-5 days, or freeze.
To learn more about ingredients used in this recipe read our articles on garlic, peppers and cilantro. Also, view our slideshow for more spicy recipes: Recipes for a Chemo Palate
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