Adobo Lime Rub

The aromas of garlic, cumin, and lime rise off our Adobo Lime Rub in waves. Despite the initial burst of the earthy depth of cumin, this rub is well-balanced and lively, delivering spirited interplay between pungent garlic, licorice-like fennel, and tart lime. Salt and black pepper provide the backbone of this dish while citrus-pepper coriander and the bitter, minty pepper of oregano circle the entire blend. The pine-laden briskness of rosemary combines with sweet, lemon-tinged thyme to create a gentle finish. Our Adobo Lime Rub is blended in small batches in our facility, so we can ensure that the freshest and most flavorful products are made available to our customers.

Before refrigeration was commonplace, people had to develop ways to preserve food safely; if that preservation method could infuse food with flavor, so much the better for it. Enter adobo. Taken from the Spanish word adobar, “to marinate”, adobo was originally a means to preserve food in salt and vinegar or wine, and seasoning spices, creating dishes that were packed with flavor and reflective of local ingredients. The Spanish brought adobo with them as they colonized the Caribbean, Latin America, and the Philippines, and the foods in adobo became part of the culinary landscape. Eventually, refrigeration became the norm and the need for creative methods of preservation fell away; the people’s taste for the richly-flavored food, however, remained, as adobo became less about colonization and more representative of the local cultures in which it is found.

Tips From Our Kitchen

We like this Adobo Lime Rub on chicken and lighter seafood like tilapia and salmon. For chicken we recommend 1 tablespoon of seasoning per pound of meat; for fish, use about half that amount to start. Apply this as a dry rub or turn it into a paste with a little olive oil. Put chicken on the grill and add jalapeños for a spicy supper. Perk up your veggies and toss some grilled broccoli in an adobo marinade. Bake or grill fish and serve them in tortillas with a crisp cabbage slaw. Toss seared plantains in Adobo Lime Rub and mash for a classic Caribbean mofongo. Coat green beans in Adobo Lime Rub and roast. Slice kohlrabi very thin, sprinkle with Adobo Lime Rub and some olive oil, and bake slowly for crisp, healthy kohlrabi chips.

Adobo Lime Rub is blended from cumin, garlic, fennel, lime, black pepper, salt, coriander, oregano, rosemary and thyme.

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