Take control of the ingredients in your seasonings, and make this easy, homemade sazon rub right in the comfort of your own kitchen! Store it in your cupboard, and use it as often as you need to.
This Homemade Sazon allows you to control the ingredients, and it’s super convenient. I’ve used it many times on grilled meats and in stews and marinades. The flavor is fantastic! Trust me when I saw that you’ want to make a large batch and
About sazon
Sazon is a Latin spice blend made of earthy spices like cumin, achiote, and coriander, and is used to season meat, vegetables, rice, and beans. An important ingredient in sazon is crushed annatto seeds or achiote. I recommend using achiote powder if you’re seeking a quicker solution. Not only does this spice have a deep rich color, but it will impart a subtle smokiness to the rub. Sazon appears in many Hispanic and Latin-American dishes, including carne guisada (beef stew), empanada filling, and picadillo (a ground meat hash).
How to use sazon
Use this homemade sazon as you would any other seasoning. This spice rub works well when applied pork or chicken right before hitting the grill or smoker. It can also be used as an ingredient in marinades. In fact, we have a must-try recipe for Sazon Grilled Chicken that showcases this spice rub!
Homemade Sazon Ingredients
- Achiote powder or crushed annatto seeds
- Coriander powder
- Cumin powder
- Dried oregano (Mexican oregano preferred)
- Dried cilantro or dried parsley
- Morton Kosher Salt
- Onion powder
- Granulated garlic
- Black pepper
Making and Using Sazon Rub
- Combine herbs and spices in a small bowl and use as needed.
- Spoon out the amount needed for your recipe and use it accordingly.
- Recipe makes 1/2 cup of seasoning mixture.
- To use as a BBQ rub, apply 1 tablespoon per pound of meat.
- Use in sauces, marinades, stews and soups.
Storing Homemade Sazon
This recipe is simple to make as it contains powdered spices and dried herbs readily available at most grocery stores.
- Double or triple the recipe ingredients, and store the sazon rub in an airtight container in the cupboard for up to one year.
- I use glass jars with lids to store my homemade rubs and find that labeling the bottle with the date of preparation helps me keep track of its shelf life.
- Herbs and spices do not go bad, but they can lose their flavor and become bland as time goes by. If you’d like to add an anti-caking agent to the rub, use ground rice hulls, but be sure to follow product directions for best results.
MSG or not to MSG
This homemade sazon recipe does not contain any MSG. Why? Some individuals have physical reactions to the processed, concentrated salt-like crystals. However, if you are not one of those people, please feel free to add it to the mixture. The rule of thumb is that it takes 1/4 teaspoon of MSG to season 1 pound of meat, but use your own judgment and preferences.
Sazon
Ingredients
- 1 tablespoon achiote powder or crushed annatto seeds
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon Mexican oregano Sub with Italian oregano
- 1 tablespoon dried cilantro or dried parsley
- 2 tablespoons Morton kosher salt
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon black pepper
Instructions
- Combine herbs and spices in a small bowl and transfer to an air tight container. Secure lid and store in the cupboard for up to 6 months.
- To use, simply scoop out the amount needed for your recipe and use it according to directions.
- Feel free to double or triple this sazon seasoning recipe to suit your cooking needs.
- Recipe makes 1/2 c. To use as a rub: 1 tablespoon per pound of meatUse in sauces, marinades, stews and soups as directed.
