Homemade Puerto Rican Adobo Seasoning

Top-down view of a shallow brown bowl filled with a golden, blended seasoning, with a metal whisk resting inside, on a light terrazzo background.

5 from 1 vote

Homemade Puerto Rican Adobo Seasoning

Homemade Adobo Seasoning is a staple in every Puerto Rican kitchen. It's the go-to mix for seasoning meats, vegetables, and rice, and making it yourself lets you adjust the flavors while keeping dishes authentic.

Prep Time10

Cook Time5

Total Time15

Course: Condiment

Cuisine: Puerto Rican

Servings: ounces

Calories: 39kcal

Author: Zoé Forestier

Equipment

1 whisk
1 Mixing Bowl
1 jar

Ingredients

4 tablespoon garlic powder adjust salt amount if using garlic salt
3 tablespoon onion powder adjust salt amount if using onion salt
1 tablespoon paprika smoked or sweet
1 tablespoon achiote powder, annatto optional
1 tbsp cumin
3 teaspoon oregano ok to use dried oregano leaves
2 teaspoon coriander
2 teaspoon celery salt adjust salt if using celery salt
2 teaspoon salt sea salt works great in this application.
1 teaspoon white pepper black pepper would work as well. white tends to be finer

Instructions

Measure out all ingredients. Measuring matters, even for a flexible seasoning, because it helps you keep track of what you add. When you adjust the blend, change the amount of only one spice at a time so you know what’s affecting the final flavor.
Mix them all together.Taste-test by sprinkling a small pinch over a hot fry, plain rice, or a warm vegetable, or by mixing a pinch with a few drops of oil. Adjust the spices as needed.
Pour into a favorite container, or portion for gift giving, or taking to work.

Notes

For a finer, more cohesive adobo, pulse the finished mix in a spice grinder. Not only does this give it a uniform look, but it also helps the flavors meld beautifully.
- Store smart: Keep your adobo in an airtight container so it stays fresh longer.
- Avoid clumping: Don’t sprinkle directly from the jar over a steamy pot; moisture will sneak in and ruin the mix.
- Optional anti-caking tip: If you live in a humid climate, a small pinch of cornstarch can help keep the seasoning free-flowing. Mix well so it distributes evenly.
- Start light: When in doubt, use less than you think you need; you can always add more.
- Spice it up carefully: If you add cayenne or other hot spices, mix well and test in small amounts. Cayenne is a sneaky spice; once it’s too much, it’s too late.
- Save your jars: Whether you use Goya, Badia, or Loisa, hang on to those jars. They’re perfect for storing homemade adobo. They also work well for taking adobo on the go or portioning for gifts. Simple Man's Life has a great video on how to remove labels from jars if you want to upcycle these for gifting or personal use.

Nutrition