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a mason jar of dominican sazon sits on a plate with a tomato
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Dominican Sazon (Sofrito)

Learn how to make authentic Sazon Dominicano with this easy recipe. Perfect for adding flavor to all of your favorite dishes. Make a large batch and refrigerate or freeze for later use.
Prep Time7 minutes
Total Time7 minutes
Course: Spice Blends
Cuisine: Dominican
Servings: 32 servings
Calories: 74kcal
Author: Eden Westbrook

Equipment

Ingredients

  • 4 bell peppers green, yellow, red, and orange
  • 1 cubanelle pepper
  • 1 teaspoon annatto seeds whole or powdered
  • 2 roma tomatoes halved
  • 3 lbs garlic cloves peeled
  • 2 red onions peeled and quartered with root removed
  • ½ cup culantro optional
  • 1 cup fresh cilantro
  • 2 tablespoon oregano fresh, or 1 tablespoon dried
  • 2 limes juice and zest
  • ¼ cup apple cider vinegar
  • 1 tablespoon kosher salt
  • 2 teaspoon freshly ground black pepper

Instructions

  • Quarter, stem, and deseed the bell peppers and cubanelle pepper.
    4 bell peppers, 1 cubanelle pepper
  • If using whole annatto seeds, powder them in a spice grinder or high powered blender
    1 teaspoon annatto seeds
  • Put all of the ingredients into a large food processor and blend on low until all the ingredients are finely chopped.
    2 roma tomatoes, 3 lbs garlic cloves, 2 red onions, ½ cup culantro, 1 cup fresh cilantro, 2 tablespoon oregano, 2 limes, ¼ cup apple cider vinegar, 1 tablespoon kosher salt, 2 teaspoon freshly ground black pepper
  • Pour your sazón into clean airtight containers. Keep in the fridge for up to 4 weeks, or put into freezer safe containers and freeze for up to 6 months.

Notes

Variations + Pro Tips

  • Use a food processor, not a blender. We want things to have a chunky quality, not as smooth as Puerto Rican sofrito.
  • Label and date your jars, even if they're clear, so you what they are and when they'll expire.
  • If you're a soap-gene person, use parsley instead of cilantro. Culantro doesn't tend to set off the soap gene.

Storage and Freezing Instructions

 Store in the Fridge: Keep the sazon in an airtight container in the fridge for up to 4 weeks.
Freeze for Later Use: pour the sazon into ice cube trays or into quart sized freezer safe zip top

Nutrition

Serving: 1ounce | Calories: 74kcal | Carbohydrates: 17g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 227mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 587IU | Vitamin C: 36mg | Calcium: 88mg | Iron: 1mg