There are two indispensable seasonings used in Latin Caribbean and in most Latin American cooking:  sazon and adobo.  Since I have an adverse reaction to monosodium glutamate (MSG) and pretty much all store bought seasonings have MSG as a flavor enhancer and preservative, I had to start mixing my own adobo from scratch. Good thing I have because my food is better because of it.


There are two types of adobo: dry adobo and wet adobo (also known as mojo). On a later time, I’ll share the wet adobo recipe. Today I’m parting with the dry adobo recipe that I have refined over time. I use all organic spices and sea salt to avoid getting added preservative in my food. Some of the spices I even grind myself.

IMG_1083As seasonings go, the mix of flavors vary from house to house and country to country.  This is a good recipe to use as a base and add other spices depending on the dish you are making.


  • 3 tablespoon of fine sea salt
  • 1 ½ tablespoon of freshly ground pepper
  • 1 ½ tablespoon of onion powder
  • 1 ½ tablespoon of garlic powder
  • ½ tablespoon of freshly ground oregano
  • ¼ teaspoon of turmeric powder

IMG_1091Mix all ingredients together in a bowl until they are blended well. Store in a glass jar at room temperature for up to 4 to 6 weeks.

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  1. Pingback: pastelón de papas – potatoes and beef casseroleLizette Invita

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