Adobo Mojado Wet Rub For Meats And Poultry

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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. This is not shy or subtle but a very _up in your face_ rub.

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Steps

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Pound the garlic cloves and salt to a paste using a mortar and pestle.

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Add the peppercorns and oregano , pounding well after each to incorporate them into the paste.

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Come on ! really work out those aggressions ! pound !.

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Stir in the olive oil and vinegar.

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Slather on chicken , steak , chops , etc.

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Then refrigerate for at least an hour.

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Grill or bake as you prefer.

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Ingredients

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garlic cloves, fine sea salt, black peppercorns, dried oregano, olive oil, white wine vinegar