spring hill ranch's sazón seasoning

Name: Spring Hill Ranch's Sazón Seasoning
Prep time: 15 min
Cuisine: Latin American
Ingredients: 1 1/2 tablespoon(s) black peppercorns, toasted; 1 1/2 tablespoon(s) mexican oregano flakes; 1 1/2 tablespoon(s) 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 tablespoon(s) cumin seeds, toasted; 1 tablespoon(s) granulated garlic or garlic powder (not garlic salt); 1 tablespoon(s) annatto (achiote seeds) for color (or paprika, though the flavor will be a little different, but still great); 1 tablespoon(s) kosher salt (optional)

64 Pinches 1 Photo

Wiley P

Sierra Vista, AZ

Updated on Jan 19, 2014

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!

Rate

prep time 15 Min

cook time

method Stove Top

yield Makes about 1/2 cup

Ingredients

1 1/2 tablespoons black peppercorns, toasted
1 1/2 tablespoons mexican oregano flakes
1 1/2 tablespoons 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 tablespoons cumin seeds, toasted
1 tablespoon granulated garlic or garlic powder (not garlic salt)
1 tablespoon annatto (achiote seeds) for color (or paprika, though the flavor will be a little different, but still great)
1 tablespoon kosher salt (optional)

How To Make spring hill ranch's sazón seasoning

Step 1

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.

Step 2

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.
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