½TBSPFresh ground black pepper(Powdered black pepper does not work well)
1TBSPDried oregano(Mild oregano works best)
Combine All the spices in a bowl and mix well. The mixture will be course. Store in an airtight container and enjoy.
For a finer texture, add the mixture to a spice grinder or food processor and pulse for a few seconds. Store in an airtight container and enjoy!
TipsAdd a couple of teaspoons to your cooking, to your liking. On average, I add about 2 TSP to meat and 1 TBSP to rice. The coarse adobo pairs well with roasts, fish, potato, casseroles, and pretty much any baked or grilled dishes. The oregano gives a pop of color and an herb feel to the dish.The fine Adobo can be used on absolutely EVERYTHING!!! Use as a multi-purpose seasoning blend for that extra kick.
Keyword adobo, caribbean, hispanic, homemade, latin, spices, vegan, zero additives