Spring Hill Ranch's Sazón Seasoning
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!
1 1/2 Tbspblack peppercorns, toasted
1 1/2 Tbspmexican oregano flakes
1 1/2 Tbspdried culantro leaves (or 1 1/2 tablespoons coriander seeds, toasted)(note: culantro is related to cilantro, but is not the same.)
1 1/4 Tbspcumin seeds, toasted
1 Tbspgranulated garlic or garlic powder (not garlic salt)
1 Tbspannatto (achiote seeds) for color (or paprika, though the flavor will be a little different, but still great)
1 Tbspkosher salt (optional)
How to Make Spring Hill Ranch's Sazón Seasoning
- 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.