A month ago I made my own sofrito, a homemade sauce blend of bell peppers, onions, Dominican oregano, garlic, cilantro and a bouillon cube. I looked for recipes on how to make adobo seasoning as well, but had no luck finding a simple recipe with the spices I had at home. That’s when I purchased an organic adobo in Wholefoods that I sometimes use in my dishes.
With the news about Goya’s CEO earlier this week, plant-based cook and activist Jeremie Serrano published two illustrations with instructions on how to make adobo and sazon at home, and I thought it was perfect timing!
Since becoming “quarantine wife” and cooking at home these past few months, I’ve tried to never use Goya products in my meals because of the harsh ingredients (dye, MSG, high sodium).
The video below is my attempt at making sazon and adobo thanks to Jeremie’s viral images. Spoiler: I only have annatto/achiote seeds at home, but the sazon would’ve been stronger had I used annatto powder.