Food Guts - Ingredient Information

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Adobo Sauce

Nutritional Information

2 tbsp, adobo sauce

  • Calories 20
  • Calories from Fat 0
  • Amount%DV
  • Total Fat 0g0%
  • Saturated Fat 0g0%
  • Monounsaturated Fat 0g
  • Polyunsaturated Fat 0g
  • Cholestreol 0mg0%
  • Sodium 270mg11%
  • Potassium 0mg0%
  • Total Carbohydrate 4g1%
  • Dietary Fiber 0g0%
  • Sugars 2g
  • Protein 0g0%
  • Calcium 2mg0%
  • Iron 2mg11%
  • Vitamin A 0%
  • Vitamin C 4%

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Adobo Sauce on Wikipedia:

For Filipino cooking style, see Adobo (Filipino cuisine). This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (December 2008) chipotles en adobo

Adobo is Spanish for sauce or seasoning or marinade used in Latin American- and Southwest U.S.-style cooking. The noun form describes a marinade or seasoning mix. Recipes vary widely by region: Puerto Rican adobo, a rub used principally on meats, differs greatly from the Mexican variety. Meat marinated or seasoned with an adobo is referred to having been adobada or adobado.

Adobo relates to marinated dishes such as chipotles en adobo or Chipotles in adobo sauce is a condiment in which chipotles (smoked jalapeño peppers) are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices. The spices vary, but generally include several types of peppers (in addition to the Chipotle and most likely those on hand), ground cumin and dried oregano. Some recipes include orange juice and lemon or lime juices. They often include a pinch of brown sugar just to offset any bitter taste.

Adobo is prepared in regions of Latin America and Spain. Pork, spices, and especially red pepper are used. Dishes with the same name but with different cultural roots, are prepared in regions of Asia Pacific such as the Philippines. (See Foreign forms of Adobo).

Adobo is also a style of cooking used in Filipino cuisine.


Puerto Rican-style adobo

Adobo is a seasoned salt that is generously sprinkled or rubbed on meats and seafood prior to grilling, sauteing, or frying. Supermarkets sell prepared blends like Goya. There are two types of adobo on the island. One is a wet rub called adobo mojado. It consists of crushed garlic, olive oil, salt, black pepper, dry or fresh orégano brujo, citrus juice or vinegar or a mix of both citrus with vinegar. More widely used on the island is a dry mix, adobo seco. It is easier to prepare and has a long shelf life. Adobo seco consists of garlic powder, onion powder, salt, black pepper, dry orégano brujo, and sometimes dried citrus zest.


Many adobos require only a handful of ingredients. In a well made adobo, none of the spices dominate but rather the taste is a delicate balance of all the ingredients. Pork and chicken are two popular types of adobos. Other, less-common types of adobos are squid, beef, lamb, game fowl such as quail and snipe, catfish, okra, eggplant, string beans, and swamp cabbage (kangkong).

Foreign forms of Adobo

Main article: Adobo (Filipino cuisine)

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines.[1] When the Spanish took administration over the Philippines in the late 1500s through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as ``adobo.`` Over time, dishes prepared in this manner came to be known by this name as well.[1]

See also

Wikimedia Commons has media related to: Adobo Wikibooks Cookbook has a recipe/module on Adobo


^ a b Ocampo, Ambeth (February 24, 2009), ``Looking Back: ``Adobo`` in many forms````, Philippine Daily Inquirer, 

External links

Adobo Loco - A growing collection of Adobo Recipes Adobo Seco Recipe Adobo Mojado Recipe