Chef Missy Adobe Seasoning
Chef Missy Adobe Seasoning 3.2 oz net wt
Our Chef Missy Adobo is a seasoning blend with a south of the border flair and it is generally rubbed or sprinkled on seafood and meat before grilling or frying. Chicken and pork are the two most common meats used in adobo seasoned recipes. You can also use our Adobo to season your chili meat (beef, chicken or turkey), guacamole, black beans, red beans or tacos. There are many varieties of Adobo Seasoning based on the region of origin and they can vary from area to area and even from family to family. Our Adobo Seasoning is more of an authentic Mexican blend while very flavorful this is not an overly hot blend that will scorch your taste buds. While we like to use this as a dry adobo seasoning but it really shines when you make it into an adobo sauce. To make an adobo sauce add 1/2 cup our of adobo seasoning to 1/4 cup or lemon juice, 1/4 cup of white wine vinegar, 3/4 cup of fresh squeezed oranges (you can substitute orange juice if you wish), 1/4 cup of olive oil. I also like to add 1 medium chopped yellow onion. Add all these to a blender and mix until smooth. Then transfer to a sauce pan and cook on medium low for about 25 minutes until the sauce thickens.The flavor profile is a balanced with a deep earthy complexity with moderate chili heat and hints of fruitiness that'll have friends and family askig for your secrets. Our top quality Chef Missy Adobo Seasoning is salt free and is hand blended from cumin, paprika, coriander, fennel, yellow mustard, garlic, onion, ancho, pasilla and Mexican oregano.
Serving Size 1 Teaspoon, Amount Per Serving: Calories 10, Total Fat 0g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 0mg (0% DV), Total Carb.1g (0% DV), Dietary Fiber <1g (2% DV), Sugars 0g, Sugar Alcohol 0g, Protein 0g (1% DV), Vitamin D 0mcg (0% DV), Calcium 18.2mcg (2% DV), Iron 0.504mg (2 DV), Potassium 1626mg (35% DV) Percent Daily Values DV) are based on a 2,000 calorie diet.