Adobo Seasoning

This seasoning, from Ingrid Hoffman, is what I used when I made chicken enchiladas the other night.

"This is the backbone of almost all Latin cooking, including my recipes. It adds a distinct lemony garlic flavor. I like to make my own homemade organic version, which is a blend of cumin, oregano, achiote, parsley, lemon pepper, onion and garlic. If you could only have one spice in your cabinet, adobo is by far the most versatile. It’s mild enough for fish and salads or can add a strong flavor to meats, poultry and stews."

Adobo seasoning is wonderful on everything. It adds a kick to the soups and sauce and is great as a spice rub or mixed with liquids for a marinade. Store it in a tightly covered glass jar in a dark, dry, cool spot. It will keep for up to six months.

1 tablespoon lemon-pepper seasoning
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon parsley flakes
1 tablespoon achiote powder
1-1/2 teaspoons ground cumin
1 tablespoon salt

Combine the spices in a small glass jar and seal with an airtight lid. Shake to blend and store in a cool, dry place.