annatto

Sazon seasoning is a flavorful spice blend popular in Puerto Rican and Caribbean cuisine. Learn its uses and how to make it at home with this recipe.

Homemade Sazon Seasoning Recipe

tbsp

garlic powder

tbsp coriander

tbsp cumin

oregano

onion powder

cayenne pepper (optional,

salt (or

black pepper (or

Mix all of the ingredients together in a bowl until well combined.

Store

Use as desired. Store in a sealed container in a cool, dark place.

https://www.youtube.com/watch?v=8-OraJq2fYc

Learn how to make your own homemade Sazon seasoning! I LOVE this blend! SO GOOD on so many dishes. Sazon seasoning is a flavorful spice blend popular in Puerto Rican and Caribbean cuisine, made with annatto, coriander, oregano, garlic and more. Learn its uses and how to make it.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Sazon seasoning is an all purpose seasoning popular in Caribbean and Latin cooking, particularly Puerto Rico, though widely used in other regions. You’ll find it in Spanish and Mexican cuisine as well. It is generally a mixture of ground annatto seeds, turmeric, garlic, coriander, salt and other ingredients.

There are many popular brands of sazon seasoning, such as Goya and Badia, though it is easy to make at home. It is used in a wide variety of dishes, from Puerto Rican Arroz con Pollo, Spanish paella, soups like Pollo Guisado (Chicken Stew), Mexican roast chicken (pollo asado), stews and so much more.

Here is my preferred homemade sazon seasoning blend, with an option for you to make it extra spicy. Go for it, you crazy chiliheads! I know you LOVE it spicy. =) 

Sazon Seasoning Recipe - How to Make Homemade Sazon Seasoning

Ingredients

1 tbsp ground annatto seeds substitutes include saffron, or equal amounts turmeric and paprika
1 tbsp garlic powder
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp dried oregano
1 tsp onion powder
½-1 teaspoon cayenne pepper optional, for a spicier version
½ teaspoon salt or to taste
½ teaspoon black pepper or to taste

Mixing Directions

Mix all of the ingredients together in a bowl until well combined.
Use as desired. Store in a sealed container in a cool, dark place.
Notes
Makes about 1/3 cup.

Get the printable recipe with further notes and discussion at https://www.chilipeppermadness.com/recipes/sazon-seasoning/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Let me know what you wind up making with your new sazon seasoning. Enjoy!

Sazon Seasoning Recipe (the Perfect Spice Blend) - Chili Pepper Madness

Common in Latin American cooking; adds depth and a golden/orange color.

Annatto Oil

annatto seeds

olive oil

Heat annatto seeds and oil in a very small saucepan over low heat, swirling frequently, until oil is bright red-orange and begins to simmer (about 2 minutes).

Remove from heat and let stand 10 minutes.

Strain annatto oil through a fine-mesh sieve into a bowl; discard seeds.

Chicken Inasal

apple cider vinegar

juice of 1 orange

shoyu (soy sauce)

½ cup packed light brown sugar

garlic,

tbsp kosher salt

tsp black pepper

ginger,

lemongrass,

chicken leg quarters

shoyu (soy sauce),

lime juice,

lemon juice,

orange

sugar (optional)

black pepper (optional)

neutral oil

tsp ground annatto or smoked paprika

salted butter

tbsp shoyu (soy sauce)

lime juice

Toyomansi (ingredients above, recipe above right)

hot chiles,

Marinate the Chicken: Mix all marinade ingredients together and pour the liquid over the raw chicken pieces. Note: The key ingredient in an excellent chicken inasal marinade is acidity (in this case, milder-tasting apple cider vinegar and citrus), which helps tenderize the meat while adding a tangy flavor complement from the floral aroma of lemongrass and the punch of black pepper, ginger, and garlic. There is a sweet spot to the marinade time—I aim for at least 4 hours to ensure absorption, but after 12 hours, the vinegar can start to break down the fibers in the chicken and turn the meat mushy. Basting the chicken often with the annatto oil is crucial, too, as it ensures the meat stays moist and develops a gorgeous glistening skin. More basting is better in this case.

Make the Toyomansi:  While the chicken is marinating, in a small bowl, stir together the shoyu, citrus juices, and orange zest until combined. The ratio can vary depending on your taste, but I usually go with roughly 2 parts shoyu to 1 part juice. Adjust with more shoyu or juice to achieve your preferred balance of salty and tangy flavors. You can also add a touch of sugar or pepper for a boost of flavor, if desired. Store in a sealed container for up to 2 weeks in the fridge.

Prepare the Basting Oil: In a small pot, combine the oil and annatto and stir over medium heat until the powder has dissolved and the oil has turned a deep red color, about 1 minute. Add the butter and stir until melted, then remove the pot from heat and let cool. Once cooled to room temperature, stir in the shoyu, lime juice, and orange zest.

Make the Dipping Sauce: In a small bowl, mix the toyomansi with a few whole chiles to taste. Set aside until ready to serve.

Prepare a grill for high indirect heat (for a charcoal grill, push the coals to one side; for a gas grill, leave one or two burners off). Using tongs and an oil rag or paper towels, oil the grates of the grill.

When the grill is hot, set the chicken skin-side down on the direct heat side of the grill. Once the chicken has some char and grill marks and releases easily from the grates, 2 to 3 minutes, move the chicken over indirect heat, still skin-side down. Cover the grill and cook, turning the chicken every couple of minutes and basting frequently with the annatto oil, until the juices run clear or a thermometer inserted into the thickest part of the thigh registers 160°F, another 8 to 10 minutes. The chicken should spend about three-quarters of its grilling time skin-side down, which will create a nice, browned crust. If the skin is browning too quickly, move it farther away from the heat source.

Transfer to a serving platter (or cutting board) and let rest for 10 minutes. Serve warm with the dipping sauce.

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Homemade Sazon Seasoning Recipe

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Annatto Oil

Annatto Oil

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Top 5 annatto recipes from across the web

The most viewed annatto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Sazon Seasoning Recipe

Annatto Oil

Annatto Oil

Annatto Oil

Chicken Inasal

The most viewed annatto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine