This is one of the first things I learned to make. It is used in almost every dish and is a household must-have in the Dominican Republic[. There are versions sold in the specialty markets, but I prefer to use fresh ingredients and it keeps well in the refrigerator. Many Dominican dishes call for this sazon and you can either make it in bulk or just enough for your dish. I promise you, there is no greater smell than this sazon when it hits hot oil!]

Total Time:
10 min
10 min

About 6 cups

  • 1 whole onion, whatever kind you prefer
  • 2 whole green bell peppers
  • 1 whole red bell pepper
  • 1/2 cilantro stalk
  • 1 whole garlic head
  • 1 tablespoon oregano
  • 3/4 cup white distilled vinegar
  • Chop up the ingredients and put everything in the blender or food processor until it is blended.

  • A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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5.0 2
This is just how my departed friend from Puerto Rico made this. Awesome on pork butt a chicken wings. I believe he put the dry sazon seasoning on the proteins also. item not reviewed by moderator and published
I loved this recipe as well as my kids. Now I use this in most of my meals. item not reviewed by moderator and published