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–+ servings
Overhead image of a jar filled with Adobo All-Purpose Seasoning

Adobo All-Purpose Seasoning

Course: Miscellany
Cuisine: Puerto Rican/Hispanic
Keyword: adobo, seasoning, spice blend
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 96 half-teaspoons
Calories: 3kcal
Author: Marta Rivera
Prepare your own all-purpose, all-cuisine seasoning salt with just a few ingredients. Variations included- see notes.
Print Recipe

Equipment

  • mortar and pestle or coffee grinder

Ingredients

  • 1/4 cup (60 grams) kosher salt reduce to 3 tablespoons (51 grams) if you're using iodized salt
  • 1 1/2 tablespoons (4 grams) dried oregano
  • 2 tablespoons (20 grams) granulated garlic
  • 1 1/2 tablespoons (11 grams) onion powder
  • 2 teaspoons (4 grams) black pepper
  • 1 teaspoon (3 grams) ground turmeric
  • 1 teaspoon (2 grams) ground cumin

Instructions

  • Add the salt and oregano leaves to a mortar and pestle and grind the salt down until it is the same consistency (size) as the granulated garlic.
  • Transfer the salt-oregano mixture to a mixing bowl and add the garlic, onion powder, black pepper, turmeric, and cumin.
  • Use a small whisk to blend the spices together into a uniform mixture.
  • Transfer the finished Adobo seasoning to a glass container using a funnel. Cover the seasoning with a tight-fitting lid and store in a cool, dark area of the kitchen.
  • A typical serving of Adobo is a 1/2 teaspoon (3 grams), but use as desired.

Notes

Adobo Flavor Varieties:

OG Adobo (Blue Top):

  • omit the black pepper and ground cumin

Adobo con Pimienta (Red Top):

  • omit the ground cumin

Adobo con Comino (Green Top):

  • add an additional (1) teaspoon (2 grams) of cumin

Adobo con Naranja Agria (Orange Top):

Adobo con Pique/Picante (Burgundy Top):

  • add 1 teaspoon (2 grams) cayenne powder (add less for milder Adobo)

Adobo con Sazón (Light Orange Top):

  • add 1 teaspoons (4 grams) Accent flavor enhancer (MSG)
  • add 1 1/2 teaspoons (3 grams) ground coriander
  • add 1 teaspoon (3 grams) ground annatto 

Adobo con Limón y Pimienta (Yellow Top):

Adobo Light (Reduced Sodium) with or without pepper (Light Blue Top):

  • decrease salt to 2 tablespoons (30 grams)
  • add 1 teaspoon (3 grams) California lemon peel
  • without pepper: omit the black pepper in the original recipe

Adobo con Azafrán (Pink Top):

  • add 1 teaspoon (.75 grams) ground saffron

Sazonador Total (Dark Green Top):

  • add 1/4 cup (6 grams) dehydrated sofrito
*to dehydrate sofrito:
  1. Spread 1 cup of prepared sofrito in a thin layer on a food dehydrator tray.
  2. Dehydrate the sofrito for 24 hours at 93°F (34°C) or until very dry.
  3. Transfer to a air-tight container and store for 3 months. 

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 239mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg