Adobo Seasoning

Store in an airtight container in a cool, dark pantry. Keeps indefinitely if kept dry and away from moisture and direct sunlight.

Bloom adobo in a little oil or fat before adding to dishes for deeper flavor.

Use a light hand—adobo is potent; start with 1 tsp per serving and adjust to taste.

Mix into a paste with oil or citrus juice for marinades and rubs.

Different brands vary in salt content; taste before adding extra salt to your dish.

Using too much at once and overpowering the dish; it's concentrated.

Storing in a humid kitchen (near stove or sink) causes clumping.

Confusing it with adobo sauce (a wet, vinegar-based preparation) when following recipes.

Assuming all brands are equally salty; check labels and adjust accordingly.