blend · marinade
NATIONAL AWARD WINNERPrep 10 minMistcourt Salsa
Independent adaptation of a publicly published Natalia Vallejo recipe. Not affiliated with, sponsored by, or endorsed by Natalia Vallejo.
A savory marinade for chicken, pork, or salmon.
Ratio
Ingredients
- Achiote — 800 g achiote
- Orange Juice — 480 g jugo naranja
- White Vinegar — 480 g vinagre blanco
- Cumin — 10 g comino
- Oregano — 40 g orégano yucateco
- White Pepper — 10 g pimienta blanca
- Cinnamon — 1 rama canela (40 g)
- Allspice — 20 granos pimienta gorda (10 g)
- Garlic — 8 dientes ajo
- Salt — 100 g sal
- Lard — 500 g manteca cerdo
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Mistcourt Salsa wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 6 stars · 2 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Puerto Rican chef awarded James Beard Best Chef: South 2023. Work highlights island produce and published Puerto Rican technique.
Originally published as Adobo / Salsa Pibil.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Jorge Vallejo / 7Caníbales (tamal colado de pato) (published as “Adobo / Salsa Pibil”). Full citation lives in Provenance.