Just my 2Â¢ worth here.... While Puerto Rican SazÃ³n may be a dry, spice/seasoning mixture (a "seasoned salt"); Dominican SazÃ³n (seasoning) is made from fresh vegetables (cilantro, bell peppers, red onion, fresh garlic, oregano, scallions, parsley, coriander, Tabasco, paprika, salt, vinegar and olive oil) sometimes it also contains tomato paste. It is used to season rice, beans, meats, soups and stews, etc.. In other countries of the Caribbean this seasoning mixture is known as "Sofrito," but in the Dominican Republic it is known as "SazÃ³n" (or Dominican SazÃ³n) Although I may disagree with the ingredient amounts and ratios in this recipe (my personal preferences, I think they need to be increased), all the necessary components seem to be listed for Dominican SazÃ³n.
No way! This is NOT sazon! I am from Puerto Rico. Sazon is a dry spice. We use it there all the time. This is Way off. Sorry. (PS- I also hate how people say this is used for mexican foods when its used in other hispanic countries too) Its a little closer to sofrito
Obviously its a different type of sazon. Sazon basically means nothing more than season.. Before goya came around it wasnt really a recipe. The sazon you are looking for is a dry brand name spice mix, like season all or any other brand spice mix. Come people.. you should know better by seeing the fresh ingredients.
This is not what I was looking for when I chose Sazon...I am used to the dried herb mix that you sprinkle into Mexican foods. However, I went ahead and tried it, but the flavor is just not what I am used to. I tried it in a couple of things, but the recipe just didn't work out for me. Sorry!
This was really lacking to me. First of all the tomato paste, uncooked, was not good. Oregano was overpowering. Also, I think subbing a jalapeno or more flavorful pepper for the one of the bells would suit this better. I also think a little more vinegar would improve the taste/consistency.