Best Sazon Recipes

SAZON

Steps:

• Combine coriander, cumin, garlic powder, annatto, turmeric, black pepper, salt, and Mexican oregano in an air-tight container and mix well.

SAZóN

Steps:

• Combine all the ingredients in an airtight container, cover, and shake well to incorporate. It keeps indefinitely.

GOYA SAZON

Steps:

• Mix all ingredients well.
• Pour mix into spice jar or similar container.
• Keep in a cool, dry place.
• Use 1 1/2 tsp for each packet of Goya Sazon.

SAZóN

Steps:

• In an airtight container, combine all ingredients. Cover and shake well to incorporate.
• Use with carne guisada, alcapurrias or

SAZON (THE DRY MIX)

Steps:

• Combine all ingredients and mix well.
• Store in an airtight container.
• 1 1/2 teaspoons of this mix equals one packet of commercial sazon.

SAZON GOYA BEANS AND RICE

Steps:

• Start the rice cooking if you want to serve it over rice.
• saute onions, garlic and peppers until tender in olive oil in a pan large enough to simmer all ingredients (about 5 minutes).
• Add everything else except cilantro and lime wedges and simmer for 8 minutes.
• Sprinkle with cilantro and serve with lime wedges.

SAZóN-SPICED SHRIMP AND OKRA

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the okra, cut sides down, and cook without stirring until golden brown, about 3 minutes. Sprinkle with 1/2 teaspoon salt, toss and cook until tender, about 1 minute more. Transfer to a plate. Heat 1 tablespoon oil in the skillet and repeat the cooking process with remaining okra and an additional 1/2 teaspoon salt.
• Lower the heat to medium and heat the remaining 2 tablespoons oil in the skillet (no need to wash). Add the onion and cook, stirring, until softened, about 1 minute. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the shrimp and sprinkle with the sazón. Cook, stirring occasionally, until the shrimp are just cooked through and the sazón toasts and becomes fragrant, about 3 minutes.
• Return the okra to the pan of shrimp and stir just to combine. Remove from the heat, add the cilantro and finish with several squeezes of lime.

SAZON RICE

Steps:

• Combine all ingredients in a small saucepan and bring to a boil.
• Reduce heat, cover, and simmer for about 15-20 minutes or until water is absorbed and rice is tender.
• Allow to sit 5-10 minutes undisturbed, then remove lid and fluff rice with a fork before serving.

HOMEMADE SAZON(NO, IT'S SOFRITO!)

Steps:

• Combine all ingredients in a blender; process until smooth.
• Pour into a saucepan; bring to a boil.
• Reduce heat, and simmer, stirring constantly, 5 minutes or until thoroughly heated.
• Remove from heat; cool.
• Cover and chill.
• Yield: about 1 cup.

SAZON DRY SPICE MIX

Steps:

• To toast the peppercorns and cumin seeds, heat a small nonstick skillet over medium heat for 1 minute. Place whole spices in the skillet and stir until very fragrant and the color of the cumin begins to deepen (be careful not to overcook or burn). Remove from heat and cool. Use a mortar and pestle or coffee grinder to grind into powder.
• Mix all ingredients together; store in covered container.

SHRIMP SAZON

Steps:

• 1. Combine the shrimp, garlic powder, paprika, and black pepper. Place in frig to marinade for at least an hour. 2. In a large skillet, heat the olive oil over medium high heat. Add the sazon and stir it quickly into the oil. Then immediately add the marinaded shrimp. Sprinkle the chopped garlic over the shrimp. 3. Cook the shrimp on one side for about 4-5 minutes, allowing the garlic to get into the spaces in between. 4. Turn the shrimp and allow to cook for 4-5 min on the other side or until done. 5. Sprinkle on the chopped parsley and lemon juice. Stir the shrimp gently and allow to cook for one minute more. Then serve.

SAZON - SEASONED SALT

Steps:

• In a small, dry skillet, combine cumin seeds and both kinds of peppercorns.
• Roast over medium heat for 3 minutes, or until lightly toasted & fragrant. Transfer to small bowl to cool.
• In a spice mill or with a mortar and pestle, grind the roasted spices until they are a fine powder.
• Stir in salt, garlic powder and oregano.
• Store sazon in airtight containers in cool, dark place.

SAZON (DOMINICAN SOFRITO)

Steps:

• Combine ingredients in a food processor and process until finely chopped. Refrigerate leftovers.

SPRING HILL RANCH'S SAZóN SEASONING

Steps:

• 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.

HOMEMADE SAZON GOYA SEASONING RECIPE - (3.8/5)

Steps:

• Mix ingredients together well and use 1 1/2 teaspoons for each packet of the Goya Sazon your recipe calls for. Be sure you store the spice blend in some type of air tight container. I used a small mason jar with a tight fitting lid.

SAZON GOYA

Steps:

• Simply combine the ingredients in a small bowl and mix until thoroughly combined. Store the mixture in an airtight container in a cool, dark place. If you don't have ground annatto, feel free to substitute sweet paprika

SAZON PACKET SUBSTITUTE

Steps:

• Combine all ingredients in a small bowl and season away!

SAZON DRY MIX

Steps:

• Combine all ingredients and mix well. Mix well and store in an airtight container. 1 1/2 teaspoons of this mix equals one packet of commercial Sazon.
• Note: If you want the same taste as commercial brands, use all of the salt. If you don't want so much, feel free to adjust it to your taste, or leave it out entirely.

SAZON

Steps:

• Chop up the ingredients and put everything in the blender or food processor until it is blended.