In every culinary tradition, distinctive condiments play a vital role in elevating the flavors of dishes. In Dominican cuisine, our go-to seasoning is what we affectionately refer to as 'Sazón.' This versatile blend is a staple in preparing a wide array of traditional delights, including beans, meat, rice, seafood, soups, stews, and pasta. Keeping it readily available in your kitchen can simplify cooking while contributing to a healthier dining experience.
Please note that the Sazón recipe I share here has been my trusted companion for over two decades in crafting authentic Dominican meals. Rest assured, I've yet to receive any complaints about its delicious impact! :o)
Dominican Sazón Recipe
Ingredients:
2 whole garlic heads
4 onions
5 bell or cubanelle peppers
1 cup chopped cilantro
2 chicken bouillons
¼ cup oregano
½ - 1 teaspoon allspice
2 Tablespoons Annatto (bija, achiote) or 1 tablespoon of Saffron
2 Tablespoons olives and capers
1 Tablespoon salt or to taste
¼ cup vinegar or sour orange juice
1 cup water to use only if needed
A little oil (optional)
Black Pepper to taste
Instructions:
Wash and cut all the ingredients into cubes and process until the desired consistency is achieved. In the blender, it comes out more liquid, and in the food processor, it comes out with small vegetable pieces (more chunky). If the consistency gets too thick, use small amounts of water until it continues to blend properly. It stores well for up to 2 weeks in an airtight container kept in the refrigerator.
Mode of use:
1. Season meats with or seafood with enough sazón, (use 1/4 cup for 2 LBS. or to taste) and place in the refrigerator covered for at least half an hour to marinate before cooking.
2. For all the other dishes, what we do is sauté enough seasoning to taste this process is called sofrito. To do this: in a hot saucepan place a little bit of oil and sauté the sazón, if tomato paste is used add it now. When it forms a thick sauce add it to cooked beans, in the water for cooking yellow rice, locrios or moros, soups or pasta.
Note: You can use more garlic if you like, but I prefer to process additional garlic separately with some salt and oil. I store it aside for recipes that require extra garlic, for example: steaks, beans, and soups, and for other recipes that do not require Dominican seasoning such as international meals.
Nuestro Sazón Natural (Sazón Criollo)
I dedicate this post to my mom and my sister Miriam for teaching me their cooking tips, for being excellent cooks, and for inspiring me to cook better each day.
"Silver or gold I do not have, but what I have I give you." - Acts 3:6
Text and Photos © Mari's Cakes
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