Recipe(tried): Adobo (Moist Rub)

Adobo Moist Rub
Note: This adobo seasoning is for rubbing all over the meat, fish or chicken that you're preparing. After you have applied this moist rub, cover and refrigerate the meat for several hours. The time element gives the adobo a chance to work its wonderful way into the meat!

Crush in a mortar:
2 whole black peppercorns
2 cloves of garlic (or one clove, if large)
1 teaspoon whole dried oregano
2 teaspoons salt

Now mix into the above:
1/2 teaspoon vinegar or lime juice
1 1/4 teaspoons olive oil

And lastly:
Rub this mixture into-and-all-over the meat. Cover and refrigerate. Remove the meat from the refrigerator at least 15 minutes before cooking it, so that it's not so cold when you start your recipe. TIP: Thick parts of chicken, beef and pork (like in the Pernil ( uncured pork ham) or Turkey breast) will benefit even more if you make little slits into the meat, here and there, and then make sure that some of this seasoning gets into those little holes.