FU, Goya.
My Puerto Rican mother in law's recipe for Adobo Seco:
3 T granulated garlic
3 T salt
1T pepper
2 T oregano
1 T onion powder
1 teaspoon turmeric
Mix it all up, use it just like Goya Adobo, only it's better because it doesn't have any TCP.
My Puerto Rican mother in law's recipe for Adobo Seco:
3 T granulated garlic
3 T salt
1T pepper
2 T oregano
1 T onion powder
1 teaspoon turmeric
Mix it all up, use it just like Goya Adobo, only it's better because it doesn't have any TCP.
FU, Goya!
Recaito
2 bell peppers
2 onions
10 Aijes dulces, seeds removed
8 cloves garlic
1/2 t pepper
1 t salt
Bunch of recao leaves
1-2 T olive oil
Put it all in the food processor until it is chunky and store in the fridge for a week or the freezer for 3-6 months.
Recaito
2 bell peppers
2 onions
10 Aijes dulces, seeds removed
8 cloves garlic
1/2 t pepper
1 t salt
Bunch of recao leaves
1-2 T olive oil
Put it all in the food processor until it is chunky and store in the fridge for a week or the freezer for 3-6 months.
(If you live up north, you can sub in mini red and orange sweet peppers for the aijes dulces and cilantro for the recao.)
More FU Goya:
My Puerto Rican mother in law's recipe for
SAZON:
2 t ground pepper
3 t oregano
1 T salt
1 T granulated garlic
1 T turmeric
1 T cumin
1 T coriander
1 1/2 t onion powder
Mix it up, put it on goddamn everything.
My Puerto Rican mother in law's recipe for
SAZON:
2 t ground pepper
3 t oregano
1 T salt
1 T granulated garlic
1 T turmeric
1 T cumin
1 T coriander
1 1/2 t onion powder
Mix it up, put it on goddamn everything.