Adobo Mojado (Wet Adobo)

• 12 cloves garlic, peeled
• 1 ½ tablespoons fine sea or kosher salt 
• 1 tablespoon black peppercorns
• 2 tablespoons dried oregano
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar

Pound the garlic cloves and salt to a paste using a mortar and pestle. The salt keeps the garlic from flying all over the place as you pound them together. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Stir in the olive oil and vinegar.  

Will keep 5 to 6 days in the refrigerator.  Can also use on fish fillets, turkey cutlets, pork chops, steaks, etc.