Adobo Mojado (a wet rub)
12 cloves 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
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. Will keep for 5 to 6 days in the refrigerator. Can be used on chicken, beef, pork, fish.
Source: "Daisy Cooks" - Daisy Martinez- 2005
12 cloves 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
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. Will keep for 5 to 6 days in the refrigerator. Can be used on chicken, beef, pork, fish.
Source: "Daisy Cooks" - Daisy Martinez- 2005