Adobo All-Purpose Seasoning

Homemade Adobo Seasoning Blend in a glass jar behind a wooden spoon with the spice blend in it.

Course: Spice Blend

Cuisine: Afro-Caribbean, Caribbean, Hispanic, Latin American, Puerto Rican/Hispanic

Keyword: adobo, seasoning, spice blend

Prep Time: 7

Total Time: 7

Servings: 1/2 teaspoon servings

Calories: 2kcal

Author: Marta Rivera

Learn how to make authentic Puerto Rican adobo seasoning from scratch with your very own chef-tested recipe complete with ratios, variations, and practical ways to use it.

Print Recipe

US Customary - Metric

Equipment

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

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 1-2 additional teaspoons (2-4 grams) of ground cumin.

Adobo con Naranja Agria (Orange Top): add 3 teaspoons (6 grams) Valencia orange peel

Adobo con Pique/Picante (Burgundy Top): add 1 teaspoon (1 grams) cayenne powder. Add more for even spicier adobo or a little less for less spicy.

Adobo con Limón y Pimienta (Yellow Top): add 3 teaspoons (8 grams) lemon powder. For even more tang, add 1/4- 1/2 teaspoon of citric acid.

Adobo con Azafrán (Pink Top): add 1 teaspoon (.75 grams) ground saffron

Reduced Sodium Adobo Light (Light Blue Top) *consult your physician before using as potassium chloride is not suitable for those with kidney or cardiac problems:

decrease salt to 2 tablespoons (30 grams)
add 1 teaspoon (3 grams) Potassium Chloride OR California lemon peel

Nutrition