Dry Adobo Rub

[NePaSmoKer]

Makes 1 cup

6 tablespoons salt
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons ground black pepper
1 ½ teaspoons ground oregano
 
Place all ingredients in a jar with a tight fitting lid. Shake well and store for up to 2 months in a cool dry place.
You can add 1 teaspoon of any or all of the following to customize your dry adobo: Ground cumin Dried citrus zest (orange, lemon, or lime) Saffron Achiote powder