Puerto Rican Adobo Seasoning (Sazon Boricua)

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:

📖 Recipe