Puerto Rican Adobo Marinade for Chicken or Pork

This is the Puerto Rican version of Spanish adobo or marinade, introduced by colonists from Spain.  The longer the meat can marinate, the better.

Makes enough for a whole chicken or pork loin roast.

  • 5 garlic cloves, chopped
  • 1 fresh jalapeño, stem and seeds removed, chopped
  • 2 Tbsp anhco chile powder
  • 2 tsp salt
  • 1 tsp dried oregano
  • ½ cup olive oil
  • ½ red wine vinegar

Add all of the ingredients to a blender or food processor and purée until smooth.  Keep covered in the refrigerator up to a day.

Marinate chicken or pork in the marinade for a minimum of 4 hours or as long as overnight. 

From Hot Sauce! by Jennifer Trainer Thompson, an excellent hot sauce resource.

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