I want to add a twist in my usual adobo recipe. My aunt from Iloilo said that their version of adobo has ginger and atsuete seeds (also known as annatto seeds) however I think kids will find it unusual because of the color and the additional kick from the ginger. Any suggestions on how to level-up the usual adobo recipe?

I understand that vinegar is the mainstay in adobo and it gives the sauce the distinct savory sour taste. Perhaps you can consider using green mangoes cooked into the adobo instead of vinegar. Green mangos have a unique acidity, sourness and a tinge of sweetness that could give your adobo the kick you desire. Here's a recipe I found online: http://adobo-atibapa-pinoy-food-celebration.blogspot.se/2010/10/adobo-recipe-adobo-with-green-mangoes.html?m=1