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.