Adobo seasoning (dry)

There are two indispensable seasonings used in Latin Caribbean and in most Latin American cooking:  sazon and adobo.  Since I have an adverse reaction to monosodium glutamate (MSG) and pretty much all store bought seasonings have MSG as a flavor enhancer and preservative, I had to start mixing my own adobo from scratch. Good thing I have because my food is better because of it.

There are two types of adobo: dry adobo and wet adobo (also known as mojo). On a later time, I’ll share the wet adobo recipe. Today I’m parting with the dry adobo recipe that I have refined over time. I use all organic spices and sea salt to avoid getting added preservative in my food. Some of the spices I even grind myself.

As seasonings go, the mix of flavors vary from house to house and country to country.  This is a good recipe to use as a base and add other spices depending on the dish you are making.

Ingredients:

• 3 tablespoon of fine sea salt

• 1 ½ tablespoon of freshly ground pepper

• 1 ½ tablespoon of onion powder

• 1 ½ tablespoon of garlic powder

• ½ tablespoon of freshly ground oregano

• ¼ teaspoon of turmeric powder

Mix all ingredients together in a bowl until they are blended well. Store in a glass jar at room temperature for up to 4 to 6 weeks.