Adobo seasoning gets used every single day in my kitchen, right next to sazón seasoning. I can’t make some of my favorite dishes without it, like bistec encebollado, habichuelas negras guisadas, and so much more.
I always seem to run out of adobo powder, and honestly, I’m not a fan of all the unnecessary stuff in some of the popular brands. So, I experimented with a few different mixes and came up with what I think is the closest match to the adobo I grew up with!
Make your own seasonings for better control
Making your own adobo seasoning is such a game changer. You can tweak the flavors exactly how you want, skip any of those weird additives, and it’s usually way cheaper than the store-bought stuff. Plus, it tastes fresher, and there’s that extra satisfaction of knowing you made it from scratch!
Easily make it salt-free
Finding a salt-free adobo isn’t easy, but with this recipe, just leave out the salt and add it to your dish later, exactly to your liking.
How long does homemade adobo seasoning last?
Homemade adobo seasoning can last up to 6 months when stored in an airtight container in a cool, dry place. After that, the spices may lose some of their potency, but it’s still safe to use.
Adobo Seasoning
Ingredients
- ¼ cup garlic powder
- 2 tbsp salt
- 1 tbsp oregano
- 1 tbsp onion powder
- 1 tsp turmeric
- 1/2 tsp black pepper
Instructions
- To make adobo seasoning, combine garlic powder, salt, oregano, onion powder, turmeric, and black pepper in a small bowl. Stir until well mixed, then store in an airtight container for future use.
One Response
Thank you!