Spring Hill Ranch's Sazón Seasoning

Wiley P


Sazón is a traditional Latin-American and Caribbean/West Indian seasoning mix. It is usually available in the Latin section of larger supermarkets, but we don't have any of them here in the puckerbrush of rural New Mexico. 1 1/2 teaspoons of this seasoning is the equivalent of 1 small packet of the commercial stuff. This one, of course, has no MSG in it. If desired, you can even leave out the salt completely and add it if needed in the dish.
Use this and Jo Zimny's adobo seasoning to make Juliann Esquivel's wonderful table salsa, then keep them around to add great seasoning to lots of dishes!

pinch tips: How to Quarter a Chicken




Makes about 1/2 cup


15 Min


Stove Top


1 1/2 Tbsp
black peppercorns, toasted
1 1/2 Tbsp
mexican oregano flakes
1 1/2 Tbsp
dried culantro leaves (or 1 1/2 tablespoons coriander seeds, toasted)(note: culantro is related to cilantro, but is not the same.)
1 1/4 Tbsp
cumin seeds, toasted
1 Tbsp
granulated garlic or garlic powder (not garlic salt)
1 Tbsp
annatto (achiote seeds) for color (or paprika, though the flavor will be a little different, but still great)
1 Tbsp
kosher salt (optional)

Directions Step-By-Step

In batches, use a spice grinder to grind the peppercorns, oregano, dried culantro leaves (or coriander seeds, if using), and cumin seeds, placing the powder in a small mixing bowl.
Add the granulated garlic, annatto and salt (if using). Mix it all up well. Store the seasoning in an airtight container in a cool dry place for up to six months, or in the freezer for two years.

About this Recipe

Course/Dish: Chicken, Beef, Pork
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Latin American