Makes about ½ cup
Note: This recipe for adobo is a staple seasoning for many of my Latin recipes.
You can make a large batch, store it in an airtight container and use it as a flavor
enhancer in your favorite dishes.
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.