Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a copycat version of sazon, which I always use in Puerto Rican dishes. Other versions of this recipe call for only paprika or turmeric. I find adding both achieves the reddish-orange color without affecting flavor. The salt in this recipe can be reduced or omitted as many dishes call for additional salt. I prefer to omit and just add salt as needed to dishes while I'm cooking. I hope you will enjoy it!

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine coriander, cumin, garlic powder, annatto, turmeric, black pepper, salt, and Mexican oregano in an air-tight container and mix well.

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Cook's Notes:

If you can't find ground annatto, use ground paprika. Mexican oregano is preferred but regular oregano works well, too.

Use 1 1/2 teaspoons of this mix to equal 1 packet of commercial sazon.

Nutrition Facts

12 calories; protein 0.5g; carbohydrates 2.1g; fat 0.3g; sodium 577.7mg. Full Nutrition
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