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).

Jump to Recipe
Puertorican Adobo Seasoning

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.



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. The main ingredient in Sazón is Annatto (achiote), it can be difficult to find. I replaced it with turmeric which gives it that yellow-ish 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.


You will also like:


Here is my recipe for Puertorican Adobo Seasoning

Puertorican Adobo Seasoning
Adobo Sazon Puertorriqueno

Equipment

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

Ingredients

  • 1/2 cup Sea Salt
  • 1/4 cup Onion Powder
  • 1/2 cup Garlic Powder
  • 2 tbsp Black Pepper
  • 2 tbsp White Pepper
  • 2 tbsp Spanish Paprika
  • 1 tbsp Smoked Paprika
  • 2 tbsp Cumin
  • 1/4 cup Coriander
  • 1/3 cup Dried Oregano
  • 1/8 cup Turmeric

Instructions:

Mix all the ingredients thoroughly in the bowl and use the funnel to pour into mason jar.

Yeilds about 2.5 cups.

Store in a dry, cool place.

It can be stored/used for 6 months to a year.

I usually replenish it at 6 months since I cook often

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.

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

With love,

Lola

Puertorican Adobo Seasoning

We use this seasoning in all our cooking, especially in our lechon (roasted pork)
Prep Time10 mins
Course: Appetizer, Main Course, Snack
Cuisine: Puertorican
Keyword: Adobo, Boricua Adobo, Cocina Boricua, Puertorican Adobo, Sazon
Author: Lola

Equipment

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

Ingredients

  • 1/2 cup Sea Salt
  • 1/4 cup Onion Powder
  • 1/2 cup Garlic Powder
  • 2 tbsp Black Pepper
  • 2 tbsp White Pepper
  • 2 tbsp Spanish Paprika
  • 1 tbsp Smoked Paprika
  • 2 tbsp Cumin
  • 1/4 cup Coriander
  • 1/3 cup Dried Oregano
  • 1/8 cup Turmeric

Instructions

  • Mix all the ingredients thoroughly in the bowl and use funnel to pour it into mason Jar.
    It yields about 2.5 cups
    Store in a dry, cool place.
    It can be stored/used for 6 months to a year. I usually replenish it at 6 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.

Follow:
Hungry Traveling Mama

Lola is a food and lifestyle blogger that has a passion for sharing her experiences with the world through her love of photography. She was born and raised in Puerto Rico, spent the majority of her 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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: