Dominican Sofrito and Sazón are the basis of the flavor of many of our traditional dishes, and every cook, home, and family has its own particular combination that gives their food its distinctive taste. Here you'll learn all you need to create your own Dominican sazón.
By - Reviewed: . Original: Jan 1, 2011
Why we ❤️ it
'Cada cocinero tiene su librito' (every cook has his/her own little book) goes the Dominican saying. Each home has its own traditions, likes, and dislikes, and the flavors of each home are contained in the base for Dominican cooking: the sofrito / sazón.
The combination of vegetables, herbs and spices in this dish is almost as unique as our fingerprints, and a product of our own family traditions and personal tastes and preferences.
Sofrito vs sazón
For Dominicans (or most of them), sazón and sofrito may contain the same ingredients, but the way they are incorporated into the dish is different.
Although the resulting flavors in both cases are similar, the texture and intensity of the flavor may be different.
Sofrito is the base of vegetables, herbs and spices that are sautéed (hence sofrito) at the beginning of the dish. Garlic and onion are essential, along with peppers (typically cubanelas or gustosos) and oregano and "verduritas" (parsley and/or cilantro). More or fewer flavors are added according to the cook's or family's taste.
Homemade Dominican sazón is made by blending these same ingredients to prepare a paste made in advance to help shorten the cooking time. This paste is sautéed at the beginning of cooking, just as we do with the sofrito.
Almost all (if not all, just in case) brands that prepare packaged seasonings call it "sazón."
Dominican sazón and ingredients.
How to use
There are countless Dominican dishes in which sofrito is used to give the dish its essential flavor. You can use it to make Dominican escabeche, and as a base for habichuelas, moro rices, locrio rices, and to marinate meats.
Some dishes in which I have used some version of blended sazón with very good results are Cerdo asado, Pollo asado navideño, Pavo a la criolla, Pechuga a la plancha, Costillitas de puerco, Pinchos de camarones y Pinchos de pollo (all meat dishes).
Also use it whenever you want to add a little more Dominican flavor to your meals.
Top tips
- Yield: This recipe will yield about 1 cup of blended seasoning, enough to use three or four times (to taste). Double the amount of ingredients to make enough for a week.
- Adjusting flavors: If cooked immediately, and unblended, you may need to adjust the amounts of garlic, cilantro, and onion depending on how much you like or dislike their taste. This is something that you can only find out with practice.
- Ají gustoso: "Ajíes gustosos" are preferable to cubanelle, but since I haven't been able to find a proper translation to English, I am guessing they'll be harder to find outside the DR. Substitute a dozen ajíes gustosos for the two cubanelas.
About my recipe
I generally do not pre-make sazón at home and rather sauté fresh ingredients, but my mom, who worked outside of the home, loved to find ways to save some time in the kitchen.
She would make giant batches of this and kept it refrigerated, the salt makes it a little inhospitable for bacteria and helped prolong the shelf life. Since the recipe I offer is for a modest yield, not as much salt is needed.
This is mami's sazón, the flavors and aromas of my childhood. Feel free to share yours with us too.
Video
Recipe
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Sazón Dominicano [Video+Recipe] Dominican Sofrito
Ingredients
- 2 cubanela, (cubanelle pepper) diced
- 6 clove garlic, crushed
- 1 medium red onion, cut into strips
- 3 bunches cilantro, chopped
- 1 teaspoon bija (annato, achiote) powder
- 1 tablespoon oregano, (dry, ground) fresh leaves, or 1 teaspoon dry
- ¼ teaspoon salt
- 1 tablespoon olive oil
Instructions
1. Prepare
- To make the base sofrito (used immediately)Sauté the onion over low heat, stirring until translucent. Add the remaining ingredients and sauté, stirring until cooked-through.Continue with the dish preparation.- To make homemade seasoning (for storage)Combine the ingredients and process in a blender or food processor until you have a thick paste.
2. Store
Keep refrigerated for up to a week. Or freeze in a zippy bag for up to a month.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More homemade sazones
We have always been champions of home cooking and the use of natural homemade ingredients in our dishes. After all, that's how our ancestors cooked, and their food was not lacking in flavor.
Don't miss our Sazón completo en polvo, Agrio de naranja, Aceite de bija, and Agrio de vinagrillo.
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