Adobo seasoning is a staple ingredient in Puerto Rican and Caribbean cooking. The only reason you need salt and pepper in a Caribbean kitchen is in case someone failed to add the proper amount of adobo to the recipe… and even then, we’re probably gonna shake on some more adobo.
My authentic homemade adobo seasoning recipe shows you how easy– and economical– it is to recreate the classic blend using pantry spices. I’ll also teach you variations of the recipe so you can create all the versions you’ll find in stores. And even some discontinued varieties (you’re welcome). You’ll learn when to use it, how to customize it to your preferences, and why making your own beats the hell outta the bottled junk every time.
*I published this post in July 2020. I’m updating it with new non-pandemic images and increasing the yield to make more Adobo. The ingredients are still the same.
What Is Adobo Seasoning?
Adobo seasoning is an all-purpose spice blend made from salt, garlic, oregano, onion powder, and spices like black pepper, turmeric, or cumin. It’s very common in Puerto Rican cooking, but Dominicans, Cubans, and many other Caribbean countries use it to season meats, rice, beans, and vegetables.
Like Bad Bunny, adobo has found its way into the homes of folks outside Hispanic and Caribbean cultures. It’s just that good.
Like many Puerto Ricans, I grew up on Goya®’s adobo. Since 2020, I’ve made it a point to move away from that brand and many others in favor of making my own, fresher, more flavorful seasoning blends at home. Now, except on very rare occasions, I only use my homemade adobo and sazón blends. Homemade spice blends are not only better for my grocery budget, but their potency makes my chuletas, arroces, and veggies taste vastly superior to the store-bought adobo does.
What is Adobo Seasoning?
Adobo seasoning is an all-purpose spice blend made from salt, garlic, oregano, onion powder, and spices like black pepper, turmeric, or cumin, and is often used in Puerto Rican and Caribbean cooking.
It’s used as a “seasoned salt” for meats, rice, beans, and vegetables.
What Does Adobo Seasoning Taste Like?
Adobo doesn’t have a complex flavor profile. It’s all-purpose by design, so you can use it as a fast, customizable way to hit your recipes with a ton of flavor with just a few shakes (or teaspoons).
- Savory from the granulated garlic and onion. These bad boys are the defining flavors. If either is weak or stale, your adobo will taste flat.
- Herbal thanks to oregano, the unsung hero.
- Salty, this is the core of the seasoning. Adding MSG to it will amp up that umami flavor.
- Warm from cumin and turmeric or annatto powder (which also adds that iconic color).
- Mildly spicy care of ground black pepper.
While adobo is one of the foundations of Puerto Rican cooking, this recipe can be adapted to your cultural cuisine and dietary preferences, or dialed back for less flavor, which is such a wild thing to type. This balance is what makes adobo the go-to seasoning for proteins, vegetables, and grains.
Homemade vs Store-Bought Adobo
You may be asking, “Marta, why go to the trouble of mixing my own adobo when I can just pick up a bottle and be on my way?” To which I have to say, “Friend, you deserve to love on yourself a bit more.” And here’s why:
| Issue | Yours | Store-Bought |
| Flavor | Strong (you don’t leave your spices on warehouse shelves) | Muted/lacks oomph |
| Sodium Content | Adjustable | Stoopid high (cheapos) |
| Additives | Where? | Anti-caking agents we can’t pronounce & gaudy food dyes |
| Customization | We runnin’ it | Same ol’ same ol’ |
Commercial adobo blends rely heavily on salt because it’s cheap and shelf-stable. Making your own lets your favorite herbs and spices carry the flavor. While they’re shoving fillers and additives like tricalcium phosphate and artificial dyes, we keep it cute with all-natural turmeric and desiccant packs.
How Do I Make It?
Homemade Adobo is easy to make and uses ingredients you probably have in your spice cabinet. You need kosher salt, granulated garlic, granulated onion, dried oregano leaves, ground cumin, black pepper, and turmeric for color.
Adobo has a slight yellow color, which you don’t need, per se, but it adds to its authenticity. You can replace turmeric with Bijól, which is a powdered annatto mix used solely for its color, but it will also add those pesky food dyes. Another substitute for turmeric is paprika.
Adobo All-Purpose Seasoning
at Sense & EdibilityEquipment
- spice mill or coffee grinder
Ingredients
- 1/2 cup kosher salt reduce to 1/3 cup if you're using iodized salt or MSG
- 1/4 cup granulated garlic
- 3 tablespoons granulated onion
- 2 tablespoons dried oregano leaves
- 1 1/2 tablespoons ground cumin
- 4 teaspoons black pepper
- 2 teaspoons ground turmeric (or Bijól powder or paprika)
Instructions
- Add the salt, granulated garlic, granulated onion, dried oregano leaves, ground cumin, black pepper, and turmeric (or Bijól) to a spice mill or coffee grinder.If you don't have a spice mill, try to grind the salt and oregano with the bottom of a heavy mug or wooden spoon, then add all the ingredients to a container with a lid.
- Pulse the herbs and spices together 5 to 6 times, or until a little finer than coarse. If you're not using a spice mill, shake the ingredients together vigorously to combine them.
- Sift the adobo to separate any clumps and combine the spices completely.
- Transfer the finished Adobo seasoning to a glass container using a funnel. Add a couple of desiccant packs to prevent clumping and moisture build-up. Seal the seasoning jar with a tight-fitting lid and store in a cool, dark area of the kitchen.
- A typical serving size of Adobo is a 1/2 teaspoon (1 gram), but use as desired.
Notes
- decrease salt to 2 tablespoons (30 grams)
- add 1 teaspoon (3 grams) Potassium Chloride OR California lemon peel
Nutrition
Chef’s Notes
There’s no point in ditching the store-bought stuff if your homemade adobo causes you more stress than joy. Here are some tips from your neighborhood chef, AKA me, to make this as close to the real thing as possible, but also… better. These aren’t musts, but will make life easier:
- Spring for high-quality spices: you’re making adobo in bulk at home, so get max flavor for your dollar. Spend a few more coins buying potent spices. I often buy mine at South Asian or Hispanic Markets. Indian and Arab markets sell some of the most potent spices I’ve smelled and tasted.
- Invest in and use a spice mill to get the right adobo consistency: adobo is more powdery than grainy, which is why it blends into rice and marinades so well. While you can use a pilón (a mortar and pestle), it requires time and elbow grease. A cheap spice mill accomplishes the task in less than a minute.
- Sift to really mix: sifting the adobo after blending isn’t a must, but it does help break up any lingering clumps and fully mix the seasoning blend.
- Avoid moisture at all costs: it will not only cause your homemade adobo to clump but could also lead to mold, which will ruin an entire batch. Store your adobo away from heat, sunlight, and moisture.
How Puerto Ricans Use Adobo
I’ll tell you how Puerto Ricans don’t use adobo: with measuring spoons. Seriously, I don’t think I ever saw my Abuela, Mami, or Tias using measuring spoons when seasoning with adobo. You know that meme that says “I season until the ancestors whisper ‘That’s enough, my child’?” That’s how we get down.
But I realize that winging it may cause you anxiety. The recommended serving size– I’m chuckling as I type this– is a 1/2 teaspoon. Here’s a more realistic usage chart:
| Ingredient | Amount |
| Chicken | 1 tsp per pound |
| Pork | 1–1½ tsp per pound |
| Rice | ½ tsp per cup of rice |
| Beans | 1 tsp per pot |
So, those are the ratios, but you need recetas, not receipts, don’t you?
Here are 10 ways to use your next batch of adobo:
- Season and roast chicken thighs
- Arroz con Gandules
- Avocado toast
- Bistec Encebollao
- Arroz con Salchichas
- Scrambled eggs
- Air-Fryer chicken wings
- Stewed beans
- Burgers
- Chicharrones
How to Store Adobo Seasoning
Moisture, light, and heat are the enemies of adobo (and other spice blends). Store your adobo in an airtight glass jar with a tight-fitting lid to keep it potent. I like to throw a couple of desiccant packs into the jar as added insurance against clumping and moisture buildup. If you don’t use my affiliate link (rude), make sure you’re buying food-grade desiccant packs.
Keep your adobo away from heat and sunlight; don’t store it over the stove or next to the oven. A spice cabinet, drawer, or pantry is a perfect spot for it. You’ll get the most flavor from your adobo if you use it within 6 months.
Frequently Asked Questions
Is adobo seasoning the same as Filipino adobo?
No. Filipino adobo is a recipe of proteins cooked in a soy sauce and vinegar mixture. Puerto Rican adobo is a dry spice blend. But you could use Puerto Rican adobo to season the proteins you use in Filipino adobo. The same folks colonized the lot of us, after all.
What’s the difference between adobo and sazón?
Adobo is a salt-based seasoning blend that’s used to season and flavor dishes when color is unimportant. Sazón includes MSG and achiote (annatto seed), which is used more for a hit of umami and to feature color and aroma.
How much adobo equals a teaspoon of salt?
For your amazing homemade version of adobo, use 1 teaspoon (2 grams) to equal a teaspoon of salt. Commercial adobo blends are usually 1 to 1 1/2 teaspoons for 1 teaspoon of salt.
What kind of variations can I make with this recipe?
I have ELEVEN different variations of adobo seasoning, but I’ve dropped the most popular ones in the Notes section of the recipe card. You can find the rest on my YouTube video. This video uses the (former) smaller recipe, so just ignore those measurements.
Is adobo seasoning gluten-free?
Yes, adobo seasoning is gluten-free, but be sure to check the individual spice labels to avoid using ingredients that may have been exposed to cross-contamination during processing.
You’re Ready to Cook Like a Puerto Rican Chef and Master Adobo Seasoning at Home
Making homemade adobo seasoning is more than following a recipe; it’s about using quality ingredients to bring authentic Caribbean flavor into every dish you cook. You have a chef-tested blend here, which means you can season meats, rice, beans, and vegetables exactly the way Puerto Rican cooks have for generations. But don’t box yourself in! Adjust the ratios to suit your taste, experiment with citrus, spicy chilies, or extra garlic, and see why homemade adobo always beats store-bought.
Pin this recipe, bookmark it, and tag me in your blends so I can see how you’re seasoning your way to authentic Puerto Rican flavor.
I love it that you are careful about endorsing brands that no longer deserve endorsement. Thank you for this great recipe!
Thanks, Lanore! I appreciate your encouragement.
Thank you so very much for taking the time and figuring this out! Its been a staple in all of my cooking and its great I don’t have to deal with the extra preservatives and additives like in Goya Adobo!
You’re welcome, Selena!