WET RUB FOR MEATS AND POULTRY (ADOBO MOJADO)

You'll hear me say over and over how a simple thing like sofrito will change your life, and this is another one of those little life changing secrets. Adobo will change the way you make pork, chicken, beef, and even fish. I run the risk of repeating myself, but this is not shy or subtle. It is very much "up in your face" food, and I mean that, of course, in a good way. The salt keeps the garlic from flying all over the place as you pound them together.

12 cloves garlic, peeled
1 1/2 tablespoons fine sea or kosher salt
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar

Pound the garlic cloves and salt to a paste using a mortar and pestle. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Stir in the olive oil and vinegar. Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like, from fish fillets and pork chops to turkey cutlets and steaks.

Makes about 1/2 cup
Source: Daisy Cooks!: Latin Flavors That Will Rock Your World by Daisy Martinez