MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wet Rub for Meats And Poultry - Adobo Mojado
 Categories: Caribbean, Spice, Mix
      Yield: 4 Servings
 
     12 cl Garlic; peeled
  1 1/2 tb Fine sea or kosher salt
      1 tb Black peppercorns
      2 tb Dried oregano
      2 tb Olive oil
      2 tb White wine vinegar
 
  The salt keeps the garlic from flying all over the place as you
  pound them together.
  
  Pound the garlic cloves and salt to a paste using a mortar and
  pestle. Add the peppercorns and oregano, pounding well after each to
  incorporate them into the paste. Stir in the olive oil and vinegar.
  
  Wet adobo will keep 5 to 6 days in the refrigerator, which gives you
  a chance to try it on anything you like from fish fillets and pork
  chops to turkey cutlets and steaks.
  
  A simple thing like sofrito will change your life, this is another
  one of those little life changing secrets. Adobo, either this wet
  version or the dry version (see "Adobo Seco"), will change the way
  you make pork, chicken, beef, and even fish.
  
  Recipe By: Daisy Martinez
  Published in: Daisy Cooks
  From: Terry Pogue To: Foodwine
 
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