Dominican Dishes | Lunch | Recipes | Vegetables | Vegetarian
Bybelquistwist
This is it. The Dominican Seasoning from scratch that I grew up cooking with. Basically, our holy grail! LOL
My mom always made and still makes from scratch. I have shown you how to make many Dominican dishes with other ingredients that are quick and easy. I didn’t want to overwhelm you. But this is the best and most classic way to go.
We normally make big batches and split them into small containers. Keep one in the fridge and freeze the rest. As we need them, we defrost.
This is the most authentic way to season our Dominican food. In other islands and even in Mexico, you can find similar versions. And honestly, they are all great. We all have our own ingredients that make ours special.
How do you use this sazón in cooking from now on?
Depending on how much meat, fish or other that you are cooking, place about 2 to 3 tablespoons over that. You can enhance with a bit more soy sauce or abodo. And just cook.
In the next episode, I will be making Pernil (Pulled Pork). There you can see how I used this seasoning and get the idea on how to use it for yourself.
Ingredients:
1 pepper of each color, chopped
1 large yellow onion, peeled (add another half if you love onions and want more of it’s flavor)
1 cilantro bunch
2 tbs oregano
Bag of garlic
White vinegar
1 Lime
4 tbs adobo
5 splashes soy sauce
1/4 cup water
Directions:
Mix all ingredients in a food processor and pulse until smooth. Look at my images for consistency idea.
Divide into separate freezer friendly, plastic containers.
Keep one container in the freezer and place the others in the freezer until needed.
To thaw out, remove container from freezer and place in fridge overnight.
These can last several weeks in your fridge. Frozen, for a couple of months.
Dominican Sazón (ALL PURPOSE Seasoning)
Classic Dominican Seasoning for beef, chicken and even fish!
4.15 from 7 votes
Print Pin Rate
Course: Seasonings
Cuisine: Caribbean, Cuban, Dominican, Latin, Latin Fusion
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Servings: 4 16 oz containers
Ingredients
- 1 pepper of each color (red, green, yellow, orange) cut in chunks
- 1 large yellow onion, peeled add another half if you want more of it's flavor.
- 1 cilantro bunch
- 2 tbs ground oregano
- 1 bag garlic cloves
- 3 tbs white vinegar
- 1 lime
- 4 tbs adobo
- 5 tbs soy sauce
- 1/4 cup water
Instructions
After chopping all ingredients, mix all ingredients in a food processor and pulse until smooth. Look at my images for consistency idea.
Divide into separate freezer friendly, plastic containers.
Keep one container in the freezer and place the others in the freezer until needed.
To thaw out, remove container from freezer and place in fridge overnight.
These can last several weeks in your fridge. Frozen, for a couple of months.
Video
Notes
How do you use this sazón in cooking from now on?
Depending on how much meat, fish or other that you are cooking, place about 2 to 3 tablespoons over that. You can enhance with a bit more soy sauce or abodo. And just cook.
belquistwist
Can you clarify what you mean by “a bag of garlic”? I’m not familiar with this measurement. I realize this can probably be adjusted to taste, but I’d like to understand the starting point for the flavor profile. Thanks!
Reply
Hi! My apologies! I should definitely have made it clearer. I meant a bag of the already peeled garlic cloves you find in your supermarket produce section.
Reply
Hi Belkis,
Would you estimate that at like 20 cloves of garlic?
Reply
Sorry for the delayed reply!
I use the 6 oz peeled garlic bag. The cloves usually come in tiny little packs inside the bag. I’ll update the post to clarify that. Thank you for your question!Reply
how big is your bag of garlic?
Reply
Hi Jessica, I use the 6 oz peeled garlic bag. The cloves usually come in tiny little packs inside the bag. I’ll update the post to clarify that. Thank you for your question!
Reply
What can I substitute for the cilantro? Flat leaf Parsley?
Reply
You can but it won’t taste the same because we are big on cilantro. One thing that I must mention is that the cilantro doesn’t overpower the seasoning at all. 🙂
Reply
What type of peppers ?
Reply
Hi Carla!
Bell peppers. I like to mix all colors in.Reply
