Recipe(tried): Adobo from PR (Mr. Steven Raichlens's version)

ADOBO from PR (Mr Steven Raichlens's version in his book; "Barbecue Bible, Sauces, Rubs & Marinades" )(Page 42):

1/3 cup coarse salt
2 tb freshly ground white pepper
2 tb freshly ground black pepper
2 tb dried parsley
1 1/2 tb ground cumin
1 tb dried oregano
1 tb garlic powder
1 tb onion powder

Combine the ingredients in a bowl & stir or whisk to mix. Transfer to a jar, cover & store away from heat & light. The saz n will keep for several months. NOTE: Mr. Raichlen omits the olive oil & vinegar that is always present in a pit boss's bake in Puerto Rico (even at home makers kitchen we will never dream of making an ADOBO without the previous ingredients).