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    You are in: Home / Recipes / Homemade Sazon(No, It's Sofrito!) Recipe
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    Homemade Sazon(No, It's Sofrito!)

    Average Rating:

    8 Total Reviews

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    • on December 29, 2009

      @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.

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    • on November 22, 2013

      Turned out great. Used about a third of this in Award Winning Texas Chili.

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    • on November 02, 2009

      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!

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    • on September 26, 2009

      Whatever you call it, it, this is a nice complement to latin style recipes. Just watched an episode of Paula Deen where it was called sazon, too. This was the type of product they used, and it seems to have worked well in the recipe, I am cooking right now. I believe that I will find other uses for it and probably would make it regularly.

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    • on July 01, 2009

      Nice recipe, but it's a recipe for "sofrito," not "sazon." As Chef #1286117 says, sazon is dry spice mix, basically seasoning salt. No Puerto Rican would call this sazon. Here's a more accurate recipe for homemade sazon: http://www.whats4eats.com/sauces/sazon-recipe

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    • on June 03, 2009

      Sazon is a dry spice. This is NOT sazon!!

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    • on January 23, 2009

      Excellent! I used to know a person from Puerto Rico and he showed me how to make this paste. Then he added with white rice, smalled chopped ham and some corn. It was delicious. Than you for posting it.

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    • on April 22, 2005

      This is very easy and has lots of flavor. The peppers and cilantro really comes through. I did add this to white rice as posted in the picture here and made soup with it. This gives lots of flavor and color to whatever you add it to.

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    Nutritional Facts for Homemade Sazon(No, It's Sofrito!)

    Serving Size: 1 (273 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 263.1
     
    Calories from Fat 169
    64%
    Total Fat 18.8 g
    29%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 996.5 mg
    41%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 6.2 g
    24%
    Sugars 11.8 g
    47%
    Protein 4.5 g
    9%

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