An adobo is a preservation technique that originated on the Iberian Peninsula in the fifteenth century. The core of an adobo is the chili pepper, originally a Spanish pimenton, but depending on the region where the adobo is used, also regional chili peppers (Capsicum annuum), such as the Mexican chili peppers in this Mexican version, which also contains smoked chili pepper, in the form of chipotle is used.
An adobo - Spanish for marinade and spice mixture - is traditionally a mixture of herbs, spices, salt and/or vinegar, with which perishable products (meat and fish) were preserved. With the discovery of the chili pepper in the New World, the Spaniards also added it to the list of adobo ingredients. With great success. The capsaicin, which is responsible for the chilli's pungency, was found to have strong antibacterial properties, and was able to penetrate deep into meat and fish by dissolving in fat. It would be the basis of many adobos, always combined with wine or vinegar in Portugal.
The technique was introduced worldwide and is very popular in the Philippines, Mexico, Peru and Puerto Rico.
All over the world, adobo is used to season meat and fish, rarely as a preservative. Delicious is berenjenas de Almagro, eggplant with adobo, a Castilian classic. Make a marinade with it, with a tomato passata, or use the mixture as a rub, such as with lomo and adobo, pork fillet.
- mixture of chili pepper (pimentón and chipotle), black pepper, cumin, onion, oregano, tomato and garlic, no salt
- Origin: Iberian Peninsula - This version is Mexican
- production: UK
- available in a glass jar with a content of 60 grams
- and in pouch (stand-up pouch) with a content of 30 - 250 grams
- larger quantities on request
- the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
- for an overview of our other gift packaging, please refer to the section gift packaging
- keep chipotle adobo in a dark, dry and cool place
- best beforeMay2025(05/25)
- the best before date is an indication