This past week I grabbed something I'd never even heard of before: A jar of adobo paste.
I looked at the ingredients, but that didn't do much to clue me in. I gather it's used for Southwestern and Latin American cooking, but I'm super unfamiliar with that type of cuisine. I'm always up for the challenge of learning a new family of dishes, though. Are there any simple or basic recipes to get me used to the flavor and usage?
Sent by Bailey P.
Bailey P., we think that this is probably, like other spice pastes, a mix of ground spices with some oil to hold it all together into a goopy paste. This is a great thing to put in marinades or to slather over meat before grilling. Here's a great article from Gourmet
on using spice pastes:
• A Matter of Paste
Readers, do you have any good tips on cooking with adobo paste?
Related: Ingredient Spotlight: Harissa
(Image: Romulo Yanes/Gourmet)