Adobo Seasoning Recipe

I regularly make homemade mayo and I’ll often make different flavors, like sriracha or mayo with adobo seasoning. I use so much adobo seasoning that I started making it in bulk at home. It’s delicious on everything from meats to veggies to dips. 

What is Adobo Seasoning?

Adobo seasoning is a mixture of garlic, oregano, pepper and other spices. It’s traditionally used in Latin American, Caribbean, and Filipino cooking to flavor everything from meats to veggies and soups. Adobo usually doesn’t have really heavy, pungent flavors so it’s versatile to use.

In my kitchen, it’s a general all-purpose seasoning that I add to meats, soups, seafood, eggs, roasted vegetables, and many other dishes.

The word adobo stems from the Spanish word “adobar” meaning “to marinate.” There are many variations of this seasoning, including liquid sauce versions that often include vinegar. The base ingredients are garlic, black pepper, turmeric, and oregano, though other spices can be added (I add several others to my variation).

How to Use Adobo Seasoning

This combination of spices adds depth to dishes without overpowering them, and is versatile enough to use on practically everything. You can mix it in while cooking, or use it as a dry rub on meats. It also makes a delicious marinade when mixed with oil, orange juice, lime juice, or vinegar. Just add enough liquid to make a paste and rub it on beef, poultry, fish, etc. 

Here are some other ways I use Adobo seasoning: 

• In marinades for meats or chicken
• As an all-purpose seasoning on seafood
• On grilled meats and vegetables
• In soups of all kinds
• In omelets, quiches, or other egg dishes
• In guacamole
• Stirred into homemade mayo for a flavor twist

Tips For Making Adobo Seasoning

Adobo seasoning blends include salt so they’re an all in one seasoning when cooking. If you prefer you can leave the salt out or reduce the amount. This makes it easier to control the amount of salt added when cooking, especially if you’re using this with other salty flavors. 

The recipe calls for black or white pepper. They each have a unique flavor, but either will work in adobo seasoning. I prefer to use a blend of both when making this. 

Shelf Life and Storage

Like any spice, this tastes best when stored in a cool, dark place away from direct light and heat. Right above the stove is not the best place! When stored properly it will stay fresh for about 6 months. Feel free to double the batch if your family loves it as much as we do!

Other Homemade Spices to Try

Like this recipe? I recommend ordering herbs and spices in bulk and making your own spice blends at home. It’s a great way to avoid unwanted additives found in many commercial spice blends, and an easy way to save money. I order most of my herbs and spices in bulk online and make many of my own blends, including:

• Italian seasoning
• curry powder
• taco seasoning mix
• lemon pepper
• seasoned salt
• fajita seasoning
• jerk seasoning
• herbs de Provence 

What’s your favorite type of seasoning? Do you ever make your own? Leave a comment and let us know!