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.
- 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.
- 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.