Sazón RubSteven Raichlen
Puerto Rico may be a US territory, but its food palate is rich with international flavors. Like this pig powder. No pit boss in Puerto Rico would dream of making lechón asado (pit-roasted pig) or even grilling steaks or chicken without first sprinkling them with a seasoned salt called sazón (sometimes called adobo). The basic ingredients include salt, pepper, cumin, and garlic powder; each grill master brings his own twist. You can buy bottled sazón at ethnic markets and most supermarkets, but the commercial brands are loaded with MSG. Here’s a quick sazón that’s bursting with Spanish Caribbean flavors, yet versatile enough to season anything.
- Yield: Makes 3/4 cup
- Equipment: mixing bowl
- 1/3 cup coarse salt (sea or kosher)
- 2 tablespoons freshly ground white pepper
- 2 tablespoons freshly ground black pepper
- 2 tablespoons dried parsley
- 1-1/2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Step 1: Combine the ingredients in a bowl and stir or whisk to mix.
Step 2: Transfer to a jar, cover, and store away from heat and light.
Keep sealed and this sazón will keep for several weeks.
Use as you would any seasoned salt. Pork, chicken, and steak are the most predictable choices, but I use it pretty much on everything else.
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