Salads | Adobo in the Spanish style
1 1/2 cups
1 cup of freshly squeezed orange juice
1/3 cup of brown sugar or brown sugar and ½ cup of orange marmalade
4 tablespoons of tomato paste
1 tablespoon of mustard in grain
1 tablespoon of balsamic vinegar
Heat all the ingredients in a saucepan over low heat, stirring until a homogeneous mixture is obtained.
Remove from heat and let cool.
Adobe the meat, poultry, seafood or fish of your choice.
September 12, 2018
August 24, 2018
October 3, 2018
June 30, 2018
June 8, 2018
June 5, 2018