Hot pepper (red one) we call it "pimienta colorada" (please put some water in fire and keep this pepper during 2 mins)
4
Black pepper grains (up to 5)
1
Spoon of red paprika powder
Olive oil
Vinegar
Salt (marine)
Selected (no in bouquet) of laurel + thyme + oregano
INSTRUCTIONS
To prepare the adobo: in a mortar put the garlics, red hot pepper, salt and
some pepper grains. and crush well. When is done, add the laurel, thyme and
oregano with a spoon of pimenton-red paprika powder- oil and vinegar....
doing to oneself's taste... The quantity of above adobo is to cover the 2
kgs of meat. Cover the meat with this adobo and keep it for 12 hours... And
fry it.
Posted to FOODWINE Digest by ksd <supplies@EXT.STEP.ES> on Sep 18, 1997
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