Chipotle adobo

An adobo is understood to be a preservation technique originating 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 a regional chili.peppers (Capsicum annuum), such as the Mexican chilipeppers in this Mexican version, in which smoked chili pepper, in the form of chipotle, is also used.

Modified recipe, a little more Mexican oregano and pieces of chipotle!

An adobo—Spanish for marinade and spice mixture—is traditionally a mixture of herbs, spices, salt, and/or vinegar used to preserve perishable products (meat and fish). With the discovery of the chili pepper in the New World, the Spanish added this to the list of adobo ingredients as well. With great success. Capsaicin, responsible for the chili pepper's spiciness, proved to have strong antibacterial properties and was able to penetrate deep into meat and fish by dissolving in fat. It would become the basis of many adobos, in Portugal always combined with wine or vinegar.

The technique was introduced worldwide and is very popular in the Philippines, Mexico, Peru, and Puerto Rico.

Usage:

Adobo is used all over the world to season meat and fish, rarely as a preservative anymore. Berenjenas de Almagro, eggplant with adobo, is a Castilian classic. Use it to make a marinade with a passata or tomato polpa, or use the mixture as a rub, as with lomo en adobo, pork tenderloin.

Recipes:

Adobada - our food

Features:

• Chilepeppers: pimentón and chipotle, black pepper, cumin, onion, Mexican oregano, tomato and garlic
• This blend contains no salt
• origin: Iberian Peninsula - this version is Mexican
• production: United Kingdom
  

Assortment

• available in glass (60 grams) and stand-up pouch (various weight classes)
• glarger quantities than shown on request

Save

• batch number **SK620439
• best before June 2028 (06-2028)