Homemade Sazon(No, It's Sofrito!)

Total Time
Prep 15 mins
Cook 10 mins

Sazon is a common seasoning used in Caribbean cooking and also in Spain. Try this homemade version! Two reviewers have told me this is actually a sofrito, that sazon is a dry mix. I'm so sorry if I have offended anyone. I don't remember where I got this(some magazine long ago), so they were misinformed. I do hope you enjoy it anyway!

Ingredients Nutrition


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


Most Helpful

@chefbrad Actually sazon, before goya came along and made a brand out of a very loose spice mix, meant nothing but its literal translation "season". People that arent to familiar with its history in carribean/hispanic cooking think its an actual recipe, but its very loose. It can mean any kind of seasoning. Goya sazon does add kick but people dont realize that it is nothing more than slightly altered seasoning salt with annato. Contrary to what people may say it doesnt do wonders to an already bad dish. Its over hyped, esp. by young hispanics, because its thought of as a rare ethnic ingredient.

samturner01 December 29, 2009

Turned out great. Used about a third of this in Recipe #267253.

adopt a greyhound November 22, 2013

This recipe is as delicious as other sazon/sofrito recipes I've used. Contrary to what others have remarked, there are references online that refer to sazon as being both a wet mix of slow cooked vegetables used as a base in many dishes (sazon preparado) and as a dry blend of seasonings used to season meats, vegetables, soups, and stews. In Dominican cuisine sofrito is also called sazon - a prepared seasoning (not to be confused with Puerto Rican sazon - a seasoning salt). Both recipe types can be found at: http://www.bigoven.com/private/sazon+seasoning-recipe Enjoy!

Xyveau November 02, 2009

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