Puertorican Adobo Seasoning (Sazón Boricua)


Growing up adobo seasoning or sazón was something our grandmothers and mamis use in the kitchen to season everything. From Chicken, fish to Pernil. Every time the smell of adobo seasoning fills up the kitchen, it reminds me of the holidays. In this blog post, I will be sharing my recipe for Puertorican Adobo Seasoning (Sazón Boricua).

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Puertorican adobo sazon

I make my own Sazón 

When I moved to United States 23 years ago, I had a hard time finding everything that we used to cook at home. I would use Goya adobo seasoning but it was nothing like my grandmas. I realize that the reason I couldn’t find it anywhere was because she made her own. I called my grandma and got an idea of what she used and since we don’t measure, it took me a while to get it to taste just how she made it.


how to make Puertorican adobo sazon

Everybody needs a bit of Sazón

in their lives.

SAZÓN– SEASONING, FLAVOR

This recipe is so easy and I promise you will be using the Sazón on everything. One of the main ingredients in Sazón is Annatto (achiote), it can be difficult to find. Sometimes I replaced it with turmeric or more paprika which gives it that yellow-ish orange color. You can always add more salt, if its not salty enough for your taste. I have also included a seasoning idea below for pernil what we call lechón but honestly you can use it for chicken, fish and beef.


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Here is my recipe for Puertorican Adobo Seasoning

Puertorican adobo sazon

Equipment

  • Large Mason Jar
  • Measuring Spoons
  • Mixing Bowl
  • Funnel

Ingredients

  • 1/3 cup Sea Salt
  • 1/3 cup Onion Powder
  • 1/2 cup Garlic Powder
  • 2 tbsp Black Pepper
  • 2 tbsp White Pepper
  • 1 tbsp Spanish Paprika
  • 2 tbsp Smoked Paprika
  • 2 tbsp Cumin
  • 3 tbsp Coriander
  • 4 tbsp Dried Oregano
  • 3 tbsp Achiote (annato)

Instructions:

Mix all the ingredients thoroughly in the bowl and use the funnel to pour into mason jar. Use about 2 tbsp when seasoning, but it can be adjusted to your like.

Yields about 2.5-3 cups.

Store in a dry, cool place.

I make a new batch every three months, since I cook a lot. .

Seasoning Idea:

Lechon Seasoning:

For an 8lb pernil:

Mix 3/8 cup of adobo with 3 tbsp of olive oil and 8 garlic cloves until it becomes a paste.

Using a sharp pairing knife, make small pockets in the pernil.

Rub Adobo paste thoroughly making sureto get it inside the small pockets.

You can season pernil up to two days in advance.

puertorican adobo sazon

Try making this at home, test it and let me know what you think!! You can always tag me @hungrytravelingmama on Instagram!


puertorican adobo sazon

Puertorican Adobo Seasoning

Lola
We use this seasoning in all our cooking, especially in our lechon (roasted pork)
5 from 2 votes
Prep Time 15 mins
Course Appetizer, Main Course, Snack
Cuisine Puertorican

Equipment

  • Large Mason Jar
  • Measuring Spoons
  • Mixing Bowl
  • Funnel

Ingredients
  

  • 1/3 cup Sea Salt
  • 1/3 cup Onion Powder
  • 1/2 cup Garlic Powder
  • 2 tbsp Black Pepper
  • 2 tbsp White Pepper
  • 1 tbsp Spanish Paprika
  • 2 tbsp Smoked Paprika
  • 2 tbsp Cumin
  • 3 tbsp Coriander
  • 4 tbsp Dried Oregano
  • 3 tbsp Achiote (Annato)

Instructions
 

  • Mix all the ingredients thoroughly in the bowl and use the funnel to pour into mason jar. Use about 2 tbsp when seasoning, but it can be adjusted to your like.
    It yields about 2.5-3 cups
    Store in a dry, cool place.
    I usually replenish every 3 months since I cook everyday.
  • Seasoning Idea:
    Lechón seasoning:
    For a 8 lb pernil
    Mix: 3/8 Cup of adobo with 3 tbsp of Olive Oil, Vinegar and 8 garlic cloves until it
    becomes a paste. Make small pockets in the pernil by cutting slits all over.
    Rub Adobo paste thoroughly making sure to get it in the pockets.
    You can season pernil up to two days in advance.
Keyword Adobo, Boricua Adobo, Cocina Boricua, Puertorican Adobo, Sazon

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Hungry Traveling Mama

Lola is a Food and Travel Photographer that has a passion for sharing her experiences with the world and food through her love of photography. She was born and raised in Puerto Rico, spent the majority of her adult life in Texas, but recently she relocated to the PNW. She is a mother of two, and is
married to a member of the Armed Forces. When she is not on the road trying the local eateries, she is at home creating recipes, reading a good book, or indulging in true crime shows.

Find me on: Web | Instagram | Facebook

4 Comments

  1. Kristen Parks
    May 21, 2020 / 12:03 am

    5 stars
    Doesn’t look anything like the adobo sold in the stores but it is freaking BOMB!!!!!! LOL. Since I seem to have an addiction to buying seasonings in bulk I luckily had all the ingredients on hand to put it together. I am doing a smoothie cleanse so I sprinkled some on a little left over avocado I was adding to the smoothie which resulted in me dipping my finger in it and trying it too. IT WAS SOOOOOO GOOD! I may have added more smoked paprika than the regular paprika and I loved the smokey smell of it. I cannot wait to use it more especially on a pernil recipe I found when I make it again. I like to make things from scratch when I can as it is better and avoids preservatives. This will be my go to adobo recipe so please never remove this recipe. Your abuela knew what she was doing…then again most grandmothers so when it comes to throwing down in the kitchen. I will share this recipe. Thanks so much!

    • May 29, 2020 / 12:12 am

      OMG! Thank you for this!! I really appreciate your feedback! I am so glad you are using it and it is your to go recipe!!

  2. Martha
    July 11, 2020 / 4:19 pm

    5 stars
    Amiga esta espectacular tu receta de adobo. Siempre me es difícil encontrar ese sazón en las especies de aquí. Pero ahora me diste la maravillosa idea de hacer mi propio adobo. Thanks Lola. I love this adobo recipe

    • July 11, 2020 / 4:55 pm

      Martha, Gracias! asi es! Y tambien uno sabe los ingredientes que incluye, mejor hecho en casa!! un abrazo!

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