Balanced with a deep earthy complexity with moderate chili heat and hints of fruitiness
Hand blended from cumin, paprika, coriander, fennel, yellow mustard, garlic, onion, ancho, pasilla and Mexican oregano.
How to Use
While we like to use this as a dry adobo seasoning but it really shines when you make it into an adobo sauce. To make an adobo sauce add 1/2 cup our of adobo seasoning to 1/4 cup or lemon juice, 1/4 cup of white wine vinegar, 3/4 cup of fresh squeezed oranges (you can substitute orange juice if you wish), 1/4 cup of olive oil. I also like to add 1 medium chopped yellow onion. Add all these to a blender and mix until smooth. Then transfer to a sauce pan and cook on medium low for about 25 minutes until the sauce thickens.
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