Tag Archives: A Post A Week

what the *beep* is an abodo? And other mysteries.


This is something I have been wondering for about a year. I know abodo is a pepper and it is most likely “burn my face off hot” I am wondering this as I have upteen recipes calling for abodo chillis or abodo chilli powder or chillis in abodo sauce.

As I go through cookbooks and see this ingredient I usually sluff it off and either put it on ignore, replace it with a chipotle chili powder, regular chili powder or just a jalapeno or red pepper. In small town southern Alberta it seems hard to find some fancy pants ingredients that are probably available in every grocery store states side no matter what the location.

Think of me with a pursed lip or mouthing “what the ******************???!!!” I narrow my eyes at the word and I bite my thumb at it. Abodo! Pah!

Now is the time for an answer, i am tired of the question mark hanging over my head and making fun of me behind my back. I must put an end to this mystery. I just googled it and discovered I just epic-ly failed on the spelling of the word…. ADOBO. (Which being a designer by trade reminds me of Adobe which is completely unrelated). I must say I am quite embarrassed though I don’t think I will be making that spelling mistake again. I have scoured the local shelves for this item and there are none to be found, I’ve  searched the shelves in the city too and still no luck. I am thinking unless there is some chilli store opened up I may never try this for myself. (This also reads as “I am too cheap to pay for shipping and handling for ordering speciality food“) Or else I am completely blind and it is available at the local WalMart however I do doubt it so. So far my omissions or substitutions are making up for the lack of adobo-ness in my dishes.

Adobo aside there is something else that has been nagging at me “smoked tomatoes” another mystery ingredient that is constantly eluding me. I’ve looked for it in the fresh produce, the pasta aisle, the soup aisle, jarred veggies aisle , the mexican aisle and other ethnic food areas of grocery stores. I’ve been wanting to try something like this as it sounds delicious. I have half a mind to don my mad scientist gear & buy some liquid smoke then add it to a tin of crushed tomatoes however I have a hunch it won’t produce near the same taste (and how does one create this upon not eating it) or flavor experience. Speaking of smoke, how does one liquify a smoke???? That must have been quite a process. Either way it is impressive one can buy such an item. The change from what was available in the 80’s when my mom was shopping compared today is a HUGE change (pancakes in a spray can?!).

Smoked tomatoes must be a rare species, I can almost hear David Attenburough narrating the life and times of the endangered “smoked tomato”; Maybe it occasionally takes an adobo chilli lover! The flavor offspring! GASP! A moment truely unique in the fruit and spice kingdom and gives a whole new meaning to “blended families.” Sadly the life of both the smoked tomato and adobo pepper are doomed to be short. Plucked from the vines, torn away from each other, processed in a distant foreign factory &  thier lives end caged within a tin can. They secretly hope a human (LIKE ME) will pick it up and put it out of its misery in a delicious taco recipe to be devoured by thier waiting and hungry children. If there were such a can of deliciousness I would have picked up 4 as I need one for tonights dish “Turkey Chili Shepherds pie topped with sweet potatoes“.

Sounds delicious doesn’t it, well the adobo and smoked tomato have snubbed me. I will have to make do with what I have available for now. If anyone wants to start an adobo & smoked tomato Alberta invasion, send them my way!

Happy Eating.

 

Advertisements