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spring hill ranch's sazón seasoning

WileyP avatar
Recipe by
Wiley P
@WileyP
Sierra Vista, AZ

Sazón is a traditional Latin-American and Caribbean/West Indian seasoning mix. It is usually available in the Latin section of larger supermarkets, but we don't have any of them here in the puckerbrush of rural New Mexico. 1 1/2 teaspoons of this seasoning is the equivalent of 1 small packet of the commercial stuff. This one, of course, has no MSG in it. If desired, you can even leave out the salt completely and add it if needed in the dish. Use this and Jo Zimny's adobo seasoning to make Juliann Esquivel's wonderful table salsa, then keep them around to add great seasoning to lots of dishes!

yield serving(s)
prep time 15 Min
method Stove Top

Ingredients For spring hill ranch's sazón seasoning

  • 1 1/2 Tbsp
    black peppercorns, toasted
  • 1 1/2 Tbsp
    mexican oregano flakes
  • 1 1/2 Tbsp
    dried culantro leaves (or 1 1/2 tablespoons coriander seeds, toasted)(note: culantro is related to cilantro, but is not the same.)
  • 1 1/4 Tbsp
    cumin seeds, toasted
  • 1 Tbsp
    granulated garlic or garlic powder (not garlic salt)
  • 1 Tbsp
    annatto (achiote seeds) for color (or paprika, though the flavor will be a little different, but still great)
  • 1 Tbsp
    kosher salt (optional)

How To Make spring hill ranch's sazón seasoning

  • 1
    In batches, use a spice grinder to grind the peppercorns, oregano, dried culantro leaves (or coriander seeds, if using), and cumin seeds, placing the powder in a small mixing bowl.
  • 2
    Add the granulated garlic, annatto and salt (if using). Mix it all up well. Store the seasoning in an airtight container in a cool dry place for up to six months, or in the freezer for two years.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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