- 12 cloves garlic, peeled
- 1 ½ 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.