Adobo Seasoning

Earthy and balanced, with moderate chili heat and a fruity edge from the ancho and pasilla. Good as a dry rub, but it really comes alive as a sauce.

Ingredients: Hand blended from cumin, paprika, coriander, fennel, yellow mustard, garlic, onion, ancho, pasilla, and Mexican oregano. Salt-free.

Make adobo sauce: Blend 1/2 cup seasoning with 1/4 cup lemon juice, 1/4 cup white wine vinegar, 3/4 cup fresh orange juice, 1/4 cup olive oil, and one chopped yellow onion until smooth. Simmer on medium-low about 25 minutes until it thickens.

Try it on: beef, chicken, pork, fish, and beans.