How to Make Dominican Sazón (Seasoning)

Fresh produce like multi-colored bell peppers are key ingredients in Dominican sazón.

Dominican sazón is a mixture of herbs and vegetables that is used to dress up all manner of edibles. Sazón adds bright fresh flavor, as well as the vitamins and antioxidants from fresh produce to rice, bean, fish, chicken or meat dishes. Make up a big batch and keep it in the fridge or freezer to spice up everyday meals.

Things You'll Need

• 2 tomatillos
• 3 Roma tomatoes
• 1/2 cup cilantro
• 1/2 cup Italian parsley
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 1/2 red onion
• 1/2 yellow onion
• 4 green onions
• 6 cloves of garlic
• 1 tsp. dried oregano
• Salt
• Black pepper
• Red pepper

Instructions

1. Chop tomatillos, tomatoes and peppers into small 1/2 inch pieces.

2. Dice onions and garlic finely.

3. Remove the stems from cilantro and parsley and chop.

4. Puree the peppers, tomatoes and the tomatillos in a food processor.

5. Add the dried oregano, chopped cilantro and parsley and blend.

6. Add in the garlic and onions and mix in the food processor.

7. Add salt, black pepper and red pepper to taste.

8. Add some freshly squeezed lime for extra zing.

Tips & Warnings

• If you prefer a chunkier sazón, puree the tomatoes briefly in a food processor, remove the tomato mixture and mix in the rest of the ingredients.

• Sazón tastes better with time. Leave it overnight before using for the best flavor.

• Get creative and spice up your sazón with the fresh herbs and spices of your choice.

• Freeze excess sazón for future use.

• Brown sazón with a little oil before combining it with other cooked ingredients.

• Substitute green tomatoes for tomatillos if there are none available in your area.

• Make a quick version by blending canned tomatoes, roasted red peppers, chopped onions, garlic powder and dried oregano and parsley. It's not as good as the real thing, but it's better than nothing.

• Do not use cilantro or parsley that are brown or slimy to avoid risks of food contamination.

• Refrigerate sazón to avoid spoilage and fermentation.

References

• Oklahoma Magazine; The Season for Sazón; Sasha Martin; March 2011
• The Pujols Kitchen; Sazon; Diedre Pujols; 2008