The House Blend – Adobo

Note to Self:  When you say your blog is going to drop tonight – you should first note how long it’s going to take for your Google Photos to update so that you can add your images right to your blog without having to do a million extra steps! Always learning in Hindsight! Such is life!

If you’re Latino (or Latino Infused) you know Adobo. It’s about 1/3 of your genetic composition. So many different cultures use the term adobo and have their own spin to this crazy flash of flavor that makes food — FOOD WORTH EATING!


We know this brand – some people make the synomous connection between Goya and Adobo. There’s a wide range of variety for this ingredient. I don’t find them all to be equal – and a lot of times, not worth it. But Luckily for me, It also doesn’t matter. Cultural brainwashing is a thing. Even though I rarely ever use this container of “magic powder” (as my loving daughter calls it) I just can’t not have one around.

Let’s look at the ingredients that make up Goya Adobo

Salt – Granulated Garlic Powder – Some stuff I can’t pronounce -Oregano – Black Pepper – Turmeric.

Now, Let’s Look at making our own! With stuff we can pronounce and ingredients we can control the quality of. This is the step where you can choose all organic – or smoked garlic instead of regular garlic. Add a touch extra of a specific flavor you love! (So many possibilities)

This is in the order of ingredient importance to making a spanish style Adobo. (onion powder is optional, coriander is optional)img_7839[1]

I make a batch about once a month. I don’t use adobo in everything I cook. So this batch quantity lasts me at least a month.

Monica’s Homemade Adobo


3 – 4 Tablespoons of Course Pink Himalayan Salt (This is to each users preference – I use 3 and a smidge in my batch)

1/2 Cup of Granulated Garlic

1/4 cup Dried Oregano

2 Teaspoons of Fresh Cracked Pepper

1 Tablespoons of  Granulated Onion Powder

2 Tablespoons of Tumeric

2 Teaspoons of Toasted Coriander Seeds

Place all the ingredients in a blender and blend until all seasonings have combined down to a fine powder.

I use my single serve Ninja Smoothie cup to create my Adobo. It’s the perfect size to process my individual batches.

The results are pretty awesome! The image on the left is the store bough Goya Adobo. The Photo on the Right is my home made mix! Most people wouldn’t be able to tell the difference. Blending the ingredients makes all the difference.

This Adobo is the perfect base to get creative! Try and make a SPICY Adobo! Add a bit of Cayenne pepper and blow your own mind!  🙂


On Facebook I promised ADOBO”S” Like Multiple! So here is the Second House Blend! (This is my most used seasoning)

A large percentage of the time – I use my own house seasoning. I make the base seasoning below MINUS salt. This allows me to control the salt content of each dish.

Monica’s House Season

0 salt

1/4 cup Granulated Garlic

3 Tablespoons Smoked Chili Powder (This is not spicy)

3 Tablespoons of Dried Oregano

2 Tablespoons of Dried Thyme

2  Teaspoons of Fresh Cracked Black Pepper

Mix all ingredients in a jar and set to the side. Shake your container each time before use.


The first step to great food is great flavor! Don’t be afraid to make some seasoning mixes of your own and make your cooking something that is instinctively yours!  ~.M<3

My Foodie eye to the streets, these are Channels I’m super into this week! Check them out!

Not Another Cooking Show

Sauce Stache

Seonkyoung Longest

3 thoughts on “The House Blend – Adobo

    • momnicaoftwo says:

      I am always a fan of making you’re own! It helps me break down recipes and figure fun ways to tweak them. I have made so many versions of this adobo and each unique and had its perfect use.


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