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

Adobo All-Purpose Seasoning

Prepare your own all-purpose, all-cuisine seasoning salt with just a few ingredients. Variations included- see notes.
Course Miscellany
Cuisine Puerto Rican/Hispanic
Keyword adobo, seasoning, spice blend
Prep Time 10 minutes
Total Time 10 minutes
Servings 96 half-teaspoons
Calories 1kcal


  • mortar and pestle or coffee grinder



  • 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, but use as desired.


Adobo Flavor Varieties:

Blue Top (Original):

  • omit the black pepper and ground cumin

Red Top (without Cumin):

  • omit the ground cumin

Green Top (with More Cumin):

  • add an additional (1) teaspoon of cumin

Orange Top (with Bitter Orange):

Burgundy Top:

  • add 1 1/2 teaspoons cayenne powder (add less for less spicy Adobo)

Orange Sazon Adobo:

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

Yellow Top (with Lemon Pepper):

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

  • decrease salt to 2 tablespoons
  • add 1 teaspoon lemon powder
  • without pepper: omit the black pepper in the original recipe

Adobo con Azafrán (with Saffron):

  • add 1 teaspoon saffron


Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg