Homemade Adobo Seasoning
Homemade adobo seasoning is a Mexican all-purpose seasoning blend made with salt, pepper, turmeric, granulated garlic, and oregano ground into a fine powder. It’s savory, versatile, and works on everything from chicken to vegetables. Perfect for meal prep, seasoning meats, adding to tacos, or when you want homemade spice blends that taste better than store-bought. Ready in 5 minutes, stores for months using pantry staples.
Adobo seasoning is the Mexican version of all-purpose seasoning, and you need it in your spice cabinet!
This homemade blend uses just five ingredients you already have – salt, pepper, turmeric, granulated garlic, and oregano. Grind them together into a fine powder and you’ve got a seasoning mix that works on chicken, steak, pork, fish, vegetables, or basically everything.
It takes five minutes to make, stores for months in an airtight jar, and tastes way better than the store-bought versions. Plus you can control exactly what goes in it!
I use this in so many recipes. It’s similar to Goya Adobo or Badia Sazon but without all the extra stuff. Just pure, flavorful seasoning that you can dust lightly over steak or use generously as a dry rub.
More Homemade Seasoning Blends
- Homemade Taco Seasoning – Essential for taco night
- Blackening Seasoning – Spicy Cajun blend
- BBQ Seasoning – Sweet and smoky rub
- Chicken Seasoning – No more boring chicken dinner
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Salt – I use kosher salt for just about everything in the kitchen. It’s easier to handle, and has larger crystals. Since it’s flaky, it’s less salty than using the old school table salt. If table salt is all you have, I would use about half the amount to start with.
- Black Pepper – Grind it fresh for best flavor.
- Turmeric – Adds earthy flavor and yellow color.
- Granulated Garlic – Better flavor than garlic powder for this blend.
- Oregano – Use dried oregano. Mexican oregano is traditional if you have it!
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How to Make Adobo Seasoning
- Combine salt, pepper, turmeric, granulated garlic, and oregano in a bowl. Stir to mix. Grind in a spice grinder or mortar and pestle until you have a fine powder. This makes the flavors come together as one instead of tasting individual spices.
- Store in an airtight jar or spice container in a cool, dry place. Keeps for several months!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Airtight Container: Store in a sealed spice jar in a cool, dry, dark place for up to 6 months. I keep mine in my pantry and not in a cabinet by the stove or microwave because they can get warm too.
Prevent Clumping: If you live somewhere humid, add a few grains of dry rice to the jar. They’ll absorb moisture and prevent clumping.
Spice Grinder Tip: Use a clean coffee grinder for grinding. Clean it first by grinding dry rice several times with fresh batches until there’s no coffee smell.
Stir Occasionally: Give it a stir now and then if it starts to clump.
Variations
- Add Heat: Mix in chili powder or dried chipotle peppers for spicy version.
- With Annatto: Add ground annatto seeds for bright orange color and slightly nutty flavor.
- Extra Herbs: Add cumin, onion powder, or parsley.
- Adobo Sauce: Mix this seasoning with tomato paste, vinegar, and ground chilis, then simmer for wet adobo sauce.
- Mexican Oregano: Use Mexican oregano instead of regular for more authentic flavor.
- Garlic Powder: Substitute garlic powder if you don’t have granulated garlic.
What to Use Adobo Seasoning On
- Chicken – Rub on before grilling or baking
- Steak – Perfect dry rub for beef
- Pork – Amazing on pork tenderloin or chops
- Fish – Light dusting on white fish
- Seafood – Great on shrimp
- Vegetables – Roasted squash, peppers, or potatoes
- Sliders – Season the meat
- Tacos – Add to taco meat
- Rice – Stir into rice or beans
Frequently Asked Questions
Savory, garlicky, and slightly earthy with oregano herb flavor. It’s an all-purpose seasoning that enhances without overpowering.
Mexican adobo is a seasoning blend or sauce with tomatoes and chilis. Filipino adobo is a dish with vinegar, soy sauce, and garlic. This recipe is Mexican-style.
You can, but granulated garlic has better flavor and texture for this blend.
This homemade version, obviously! It’s better than Goya Adobo or Badia Sazon because you control what goes in it. And it doesn’t have and fillers or MSG.
Mix this seasoning with tomato paste, vinegar, and ground chilis. Simmer until thick. The adobo sauce you get in the store also contains chipotle peppers where this one does not. I prefer this one since I am not a huge fan of chipotle peppers.
Humidity causes clumping. Add a few grains of dry rice to your jar to absorb moisture.
Up to 6 months in an airtight container stored in a cool, dry, dark place.
Recipe Tips & Tricks
- Grind into a fine powder so flavors blend together instead of tasting individual spices.
- Use an electric spice grinder instead of mortar and pestle to save your arm muscles.
- Clean coffee grinders by grinding dry rice several times until there’s no coffee smell.
- Store in a dark, cool, dry place for longest shelf life.
- Add a few grains of dry rice to the jar if you live somewhere humid.
- Use granulated garlic instead of garlic powder for better flavor.
- Make a big batch – this stores for months and you’ll use it on everything!
- Use lightly as a finishing dust or as generously as a dry rub.
- Ground annatto seeds add pretty orange color if you want it but are not necessary.
Don’t be surprised if you start using your homemade adobo to season instead of just salt and pepper. It adds a great sprinkle of flavors and works on everything. Especially popcorn!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Adobo Seasoning
Ingredients
- 6 tablespoons granulated garlic
- 4 ½ tablespoons kosher salt
- 4 teaspoons black pepper
- 2 teaspoons oregano
- ¾ teaspoon turmeric
Instructions
- Combine all the ingredients.
- Mix to combine.
- Grind in a mortar and pestle or a spice grinder.
- Store in a cool, dry place.
Video
Notes
- Grind into a fine powder so flavors blend together instead of tasting individual spices.
- Use an electric spice grinder instead of mortar and pestle to save your arm muscles.
- Clean coffee grinders by grinding dry rice several times until there’s no coffee smell.
- Store in a dark, cool, dry place for longest shelf life.
- Add a few grains of dry rice to the jar if you live somewhere humid.
- Use granulated garlic instead of garlic powder for better flavor.
- Make a big batch – this stores for months and you’ll use it on everything!
- Use lightly as a finishing dust or as generously as a dry rub.
- Ground annatto seeds add pretty orange color if you want it but are not necessary.
Nutrition
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This seasoning mix is ! I made it at least three times already, and it is really worth to make it in bigger quantities. I use it a lot 🙂 Thanks for sharing!
So gad you like it! It’s one of our favorites!
Use half as much salt. It was way too salty for me.
That’s the best part of homemade, you can make it to your liking:)
Why have a recipe that calls for 1/3 or 2/3 of a tsp. Hard to make an accurate measurement. Have never seen this in any recipe before.
You can always triple the recipe and use full teaspoons. These are the ratios and the recipe is basically for one serving but when I make this I always make like 10 times this so it’s a larger batch and store it.