This traditional Mexican Adobo adds a great zip of flavor without the salt. Sprinkle about a 1/2 tsp. per pound on chicken, pork, ribs, or carne asada. This blend also adds great flavor to moles and salsa.
Make a marinade by mixing 1 Tbsp. Adobo with 2 tsp. Smoked Spanish Sweet Paprika, 1/2 cup wine vinegar and 1/2 cup olive or sunflower oil. Brush on chicken breast or pork, cover and refrigerate for at least one hour before cooking.
Garlic, onion, mild green chiles, honey powder, cumin, black pepper, Mexican oregano
This salt-free seasoning is aromatic, bittersweet, earthy, and sweet-herbed with peppery notes.
Season chicken, ribs, and steaks. Add to guacamole and salsa. For marinade, mix 1 T with 1/2 cup orange juice and 1/4 cup lime juice.
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