Ingredients for my homemade Adobo seasoning mix
“Knowing what is in your food, is the first step to healthier eating. If you can’t spell or read an ingredient, maybe think twice about using it. “
What is Adobo seasoning?
Adobo seasoning is a spice blend used in Latin and Caribbean cooking. It is an essential ingredient guaranteed to be found in most Hispanic pantries. It’s one of those ingredients that is added to absolutely EVERYTHING to give it that extra kick. However, the Adobo secret is officially out! Adobo seasoning is now widely used across all kitchens and no longer just in Latin or Caribbean dishes.
So… If it’s that widely used, it cant be bad for you, can it? Wrong! Have you ever read the ingredients in your packaged multi-purpose spice blends? Do it NOW! I was in shock when I saw all the additives that were in some of my favorite go-to spice blends.
When we moved to London, I found it hard to find my favorite Adobo brands. As a result, it forced me to start cooking without them. A few months later, my mom sent me a package with all of my go-to seasoning blends, and I went to town!!! However, hours after eating we felt quite uncomfortable. I immediately knew it was the seasoning blend.
Moving forward, I decided I would try my best to make all of my seasoning blends at home, this way I knew exactly what we were eating.
Here’s my Homemade Adobo seasoning recipe blend using only 5 ingredients!
In my household, I tend to use less salt than the average. Therefore I also included a lower sodium option. Enjoy!
Check out my Arroz y habichuelas con coco recipe and substitute the dry spices including salt (leaving the cumin & paprika in the recipe) for 1.5 TBSP of my homemade Adobo seasoning blend. For less sodium use only 1 TBSP.
Homemade Adobo seasoning
Equipment
- mixing bowl
- spice grinder or food processor (optional)
Ingredients
- 2 TBSP Salt (1.5 TBSP for lower sodium)
- ½ TBSP Fresh ground black pepper (Powdered black pepper does not work well)
- 1½ TBSP Granulated garlic
- 1 TBSP Dried oregano (Mild oregano works best)
- ½ TBSP Ground turmeric
Instructions
- Combine All the spices in a bowl and mix well. The mixture will be course. Store in an airtight container and enjoy.
- For a finer texture, add the mixture to a spice grinder or food processor and pulse for a few seconds. Store in an airtight container and enjoy!
Notes
Want to know more about me? Check out my Introduction or El Colmadito’s homepage! Or find El Colmadito and HISPANIC-ISH on Facebook!
We still have Adobo left since we usually buy those big ones, but I’m definitely going to try this recipe once we’re out of it!
I’ll be honest, I keep a tiny adobo in the back of my pantry for those indulgent meals like Christmas dinner haha! However, using this recipe instead regularly has done wonders for me. Super excited for you to make the switch =)