Mix all the ingredients thoroughly in the bowl and use the funnel to pour into mason jar. Use about 2 tbsp when seasoning, but it can be adjusted to your like. As always you can add more salt to taste. It yields about 2.5-3 cupsStore in a dry, cool place. I usually replenish every 3 months since I cook everyday.
Seasoning Idea:Lechón seasoning: For a 8 lb pernilMix: ⅜ Cup of adobo with 3 tbsp of Olive Oil, Vinegar and 8 garlic cloves until itbecomes a paste. Make small pockets in the pernil by cutting slits all over. Rub Adobo paste thoroughly making sure to get it in the pockets. You can season pernil up to two days in advance.