2-3 cloves garlic
1-2 Tbsp. paprika
1 Tbsp. sea salt
1/4 c. Jalapeño White Balsamic Vinegar
1 chili pepper, chopped
1/2 c. Garlic Olive Oil
1/2 c. Cilantro & Roasted Onion Olive Oil
Place all the ingredients together in a blender or food processor and process until fairly smooth. Use as a marinade for pork, chicken or beef. Meats flavored with adobo are often left to marinate for up to 5 days. The longer the time, the better the flavor.
Balsamic Vinegar is light in this recipe and wakes up the flavors, but you can substitute lime juice or a mixture of lime juice and orange juice to give the dish a more authentic flavor. Substitute 1-2 dried Ancho or other chilies for the paprika to get a Mexican-style marinade. Soak the chilies in hot water for about 20 minutes to soften first.
Add 1 tablespoon of dried oregano or 2 teaspoons of ground cumin if you like.