I choose to make my own adobo and sazón because most packaged ones sold in stores are loaded with unhealthy ingredients like MSG, GMO’s, artificial colors, fillers, and bleached/refined salt. Any white salt means it has been bleached, refined, processed, and stripped from its natural color and nutrition.
I personally use Himalayan pink salt in it’s most natural form. That would mean that it has not been depleted of its pure form, color, and natural minerals. Pure salts have minerals that our bodies actually benefit from. Other good choices are natural sea salt, celtic salt, and any other salts with their natural color.
- 2 tbs. Himalayan fine pink salt
- 1 tsp. Garlic powder
- 1 tsp. Ground black pepper
- 1/2 tsp. Oregano
- 1/2 tsp. Turmeric
- Mix all together and place it in a labeled shaker.
- 2 tbs. Ground annatto (achiote molido)
- 2 tsp. Ground turmeric
- 1 tsp. Ground cumin
- 2 tsp. Garlic powder
- Mix all together and place it in a labeled shaker. Optional: you can also add 1 tbs of Himalayan salt. I make one of each because depending on what I’m making, I like salted or unsalted sazón.
Nutrition Dork Tips: You can also make them ORGANIC by buying all the individual seasonings labeled USDA Organic. Adobo and Sazón are typically used to season meats, rice, beans, stew, and soups. Adobo is mainly used to season meats, while sazón is used to give food a nice orange/yellow color and a bit of Latin flavor.
Please note that we only do small quantities at a time in order to avoid the product from caking. In order to avoid the hassle of buying individual seasonings, and mixing up in small amounts, we are in the process of manufacturing our very own adobo and sazón. We are very excited and can’t wait to share it with everyone! #staytuned
I hope you enjoy these Latin/Puerto Rican staple seasonings and able to create delicious foods with a bit of Latin “Sabor” (flavor).
Made with love,
Mayra – Your Nutrition Dork Guide