Low-Sodium Adobo Seasoning Blend

A small bottle of low-sodium adobo on a kitchen counter next to a pan holding two raw chicken breasts.

Low-Sodium Adobo Seasoning Blend

Course: Condiments, Spice Blend

Cuisine: Latin American, Puerto Rican, Puerto Rican/Hispanic, Soul Food

Keyword: adobo, spice blend

Prep Time: 10

Total Time: 10

Servings: 1/2 teaspoon per serving

Calories: 2kcal

Author: Marta Rivera

This homemade spice blend delivers the bold garlic, onion, oregano, cumin, and citrus flavors of traditional adobo while using less sodium than many homemade and store-bought blends.

With just 94 milligrams of sodium per ½-teaspoon serving, this seasoning lets you enjoy classic Puerto Rican flavor while giving you more control over the sodium in your cooking. **See note for more important nutritional info**

Print Recipe

US Customary - Metric

Equipment

Ingredients

4 tablespoons crystallized lemon
3 tablespoons granulated garlic powder
2 1/2 tablespoons granulated onion powder
2 tablespoons iodized salt
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground black pepper
3/4 teaspoon ground mustard optional
1/2 teaspoon ground turmeric

Instructions

Mix the Low-Sodium Adobo

Add the crystallized lemon, granulated garlic and onion powders, iodized salt, dried oregano, ground cumin, black pepper, ground mustard, and ground turmeric to a medium food storage container that has a lid.
Place the lid on the food container securely and shake the ingredients together for 30 seconds to one minute to combine.

Transfer to Spice Jars

Use a funnel to transfer the adobo to spice jars, adding a desiccant pack to each spice jar to prevent moisture build-up.
You can also store it in the same container you mixed it in. Be sure to add 2-3 desiccants packs to the container.

Store Up to Six Months

Store low-sodium adobo in a cool, dark, and dry area of your kitchen for up to six months.
Use as needed for recipes that call for adobo.

Notes

**Nutrition information for this recipe is calculated using third-party software and should be considered an estimate. If you're following a physician-prescribed low-sodium diet for a medical condition such as high blood pressure, heart disease, or kidney disease, consult your healthcare provider or a registered dietitian to determine whether this recipe is appropriate for your individual dietary needs.**

Add-ins, Swaps, and Substitutions:

Replace the crystallized lemon with crystallized lime or bitter orange.
The ground mustard adds more savoriness, which mimics the taste of salt. You can omit it if you don't have it.
Omit the iodized salt and add it to recipes as you cook.
Add 1/4-1/2 teaspoon cayenne or scotch bonnet pepper powder to make it spicy.
Add more color with 1/2 teaspoon ground annatto or saffron.

Tips and Techniques:

Use iodized salt to easy blend the adobo.
If you prefer a powder-like adobo, pulse it 5 or 6 times in a small blender.
Use the freshest spices and oregano that you can so your low-sodium adobo will last long.

Nutrition