Growing up adobo seasoning and 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 Puerto Rican Adobo Seasoning (Adobo Boricua).
*Updated the recipe card and ingredients to make it easier for readers*
I make my own Adobo Seasoning at home
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.
This recipe is so easy and I promise you will be using the Adobo on everything.
I use 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.
Here is my recipe for Puerto Rican Adobo Seasoning
Equipment
- Large Mason Jar
- Measuring Spoons
- Mixing Bowl
- Funnel
Ingredients to make the adobo seasoning
- Sea Salt
- Onion Powder
- Garlic Powder
- Black Pepper
- White Pepper
- Paprika
- Cumin
- Coriander
- Dried Oregano
- Turmeric
How to make the adobo seasoning
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 ⅜ 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.
Frequent Asked Questions:
Can I leave the salt out in the adobo?
Yes you can! As always this is a guide on how to make it, you can always add more or less salt.
What is the shelf life of adobo seasoning?
The shelf life of this adobo is about 3-6 months depends on how often you use it. Keep it in an air tight container or mason jar in the pantry.
Where can I get the ingredients to make the adobo seasoning?
I usually get my ingredients from Badia or at any store that sells spices. Because I am always making adobo, I buy them in bulk.
Other Puerto Rican Recipes with Adobo Seasoning:
Puerto Rican Adobo Seasoning
Equipment
- Large Mason Jar
- Measuring Spoons
- Mixing Bowl
- Funnel
Ingredients
- ⅓ cup Sea Salt
- ⅓ cup Onion Powder
- ½ cup Garlic Powder
- 2 tbsp Black Pepper
- 2 tbsp White Pepper
- 2 tbsp Paprika
- 2 tbsp Cumin
- 3 tbsp Coriander
- 4 tbsp Dried Oregano
- 3 tbsp Turmeric
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. As always you can add more salt to taste. It yields about 2.5-3 cupsStore in a dry, cool place. I usually replenish every 3 months since I cook everyday.
- Seasoning Idea:Lechón seasoning: For a 8 lb pernilMix: ⅜ Cup of adobo with 3 tbsp of Olive Oil, Vinegar and 8 garlic cloves until itbecomes 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.
Kristen Parks says
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!
Hungry Traveling Mama says
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!!
Martha says
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
Hungry Traveling Mama says
Martha, Gracias! asi es! Y tambien uno sabe los ingredientes que incluye, mejor hecho en casa!! un abrazo!
M.C. says
I have Smoked Paprika from Spain. What is Spanish paprika? Is it the same thing?
Hungry Traveling Mama says
Hi MC! The recipe already has Smoked Paprika. Spanish paprika is pimentón is a bit sweeter and it has some spice. You can always use regular paprika. Hope this helps! -Lola
Hungry Traveling Mama says
Hi MC! The recipe already has Smoked Paprika. Spanish paprika is pimentón is a bit sweeter and it has some spice. You can always use regular paprika. Hope this helps! -Lola
Annie Maldonado says
This adobo is really good! Thank you for sharing your great ideas.
Please change “Puertorican” to “Puerto Rican.” From one boricua to another. ♥️🇵🇷
Hungry Traveling Mama says
hi Annie!
thank you for stopping by! I appreciate your feedback.
Lola