one SERVING PER POUND OF MEAT

Ingredients

Adobo for chicken and seafood (for each pound of meat)

• 1 MD garlic clove, finely minced

• 1/8 TSP freshly ground pepper

• 1/2 TSP dried oregano

• 1 TSP salt

• 1 TSP olive oil

• 1/2TSP fresh lemon juice

Adobo for pork (for each pound of meat)

• 1 MD garlic clove, finely minced

• 1/8 TSP ground black pepper

• 1/2 TSP dried oregano

• 1 TSP salt

• 1TSP olive oil

• 1/2 TSP fresh lime, lemon, or sour orange juice

Adobo for beef (for each pound of meat)

• 1 MD garlic clove, finely minced

• 1/4 TSP ground black pepper

• 1/2 TSP dried oregano

• 1 TSP salt

• 1 TSP olive oil

• 1 TSP fresh lemon juice, or white or red wine vinegar

Directions

1. Put all the ingredients in the bowl of a small food processor and blend into a smooth puree, scraping the sides halfway through to incorporate fully. Alternatively, you can use a mortar and pestle or mash the mixture to a paste on a cutting board with the side of a knife.

Adapted from "Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South," by Von Diaz (University Press of Florida, 2018).