This homemade Adobo seasoning works as an all-purpose seasoning for a wide range of foods and closely matches the ingredients and salt content of Goya Adobo Seasoning Salt. It’s crafted to replicate the flavor of the Original Goya Adobo Seasoning, with 1/4 teaspoon containing about 350 mg of sodium, just as listed on Goya’s nutrition label. You’ll notice the same speckled appearance and versatility as the Goya brand, but this version looks slightly darker since it doesn’t include Tricalcium Phosphate.
Take it a step further and buy the original so you can taste test both side by side. Then refill the bottle with your Homemade Goya Adobo Seasoning. You’ll be surprised by how close the flavor is. The blend comes together easily and works the same way, in the same amounts.
What is Adobo Seasoning
Adobo seasoning is a flavorful seasoning spice mix commonly used in Latin American, Puerto Rican, Caribbean, and Mexican cuisines. The All Purpose Adobo Seasoning has variations that include Lemon Pepper, Cumin, and other ingredients. It enhances the taste of many traditional dishes and works as a seasoned salt that adds flavor to tacos, meats, vegetables, beans, and even rice.
Goya Adobo Seasoning Ingredients
SALT, GARLIC, TRICALCIUM PHOSPHATE (ANTICAKING AGENT), BLACK PEPPER, OREGANO, TURMERIC.
Working out the recipe
Tricalcium Phosphate makes up less than 2% of Goya Adobo as an anticaking agent. Since black pepper, oregano, and turmeric appear after it on the label, most of the blend is simply salt and garlic, with 2% or less of each remaining spice.
Based on the nutrition label showing 350 mg of sodium per 1/4 teaspoon, and knowing that 1/4 teaspoon of sea salt has about 575 mg, the mix breaks down to just over 1/8 teaspoon of salt and the rest garlic powder. Turmeric adds only a touch of color, while black pepper and oregano appear in equal, minimal amounts, both under 2%.
In short, it’s garlic salt with small amounts of black pepper & oregano. This blend yields about 350 mg sodium per 1/4 teaspoon, just like Goya Adobo. The only difference is that Goya includes 2% Tricalcium Phosphate, a tasteless white powder that slightly lightens the color and texture. For a close to perfect match, pulse your blend in a spice grinder to mimic Goya’s fine consistency.
Garlic Salt
For Garlic Salt, I go with a 2:1 or 66% Sea Salt & 34% Garlic Powder. Which is Just about the same as Goya Adobo seasoning that results in 350 mg of sodium per 1/4 tsp. Either mixing the Sea Salt & Garlic Powder together yourself, or just simply using Garlic Salt. Which is also usually at 66% Salt & 34% Garlic Powder.
For a reduced Sodium Seasoning, you can opt for a 50/50 mix of Sea Salt & Garlic Powder.
Goya Adobo Seasoning Variations
Goya also sells variations of the original Adobo Seasoning with any of the following;
- Saffron
- Cumin
- More Black Pepper
- Coriander & Annatto
- Lemon & Pepper
- Bitter Orange
- Hot with added Red Hot Chilies or Chili Flakes
Any one or combination of these can be added at 2 % or less. Just remove it from the Garlic powder. For example; if Coriander & Annatto adobo seasoning is desired. Then replace some of the Garlic powder with Coriander & Annatto or Goya Coriander & Annatto seasoning packet.
Homemade Adobo Seasoning Ingredients
Sea Salt, Garlic Powder, Black Pepper, Oregano, Turmeric.
Sodium Content
It appears that the sodium content varies with Goya Adobo seasoning. The kind that I pick up at a Mexican grocery store, states 350 mg per 1/4 tsp. Other places or sources state 520 mg per 1/4 tsp, which is almost all Salt. Depending on your Salt preference use the below to adjust for levels you want.
- Low Sodium: Use 4 Tbl of Sea Salt, with everything else being the same. Results in about 220mg per 1/4 tsp.
- Medium/Normal: Use 8 Tbl of Sea Salt, with everything else being the same. Results in about 337 to 345 mg in 1/4 tsp.
- High Sodium: Use 15 1/2 Tbl (or 1 C minus 1/2 Tbl) of Sea Salt, with everything else being the same or dropping the ingredients by half, including the above salt amounts, so that it can fit in the 8 oz container. Results in 520 mg in 1/4 tsp.
How much adobo seasoning to season
1 tsp of Salt contains about 2360mg of sodium, and in most cases you want about this amount (2000mg – 2360mg) for every 1 lb of meat. A little less or more is fine depending on the dish and preference. About 1/4 tsp in either direction.
However with this blend being ground to a fine powder, we need to account for the fine consistency and therefore more sodium to fit in a tsp (volume vs weight). With this taken into account, use 1 to 1 1/2 tsp per 1 lb of meat, using the normal or moderate adobo seasoning. Use about 3/4 to 1 tsp if using the high sodium adobo seasoning.
This of course depends on the meat or dish being prepared and whether it contains bones. Since you only want to season for the meat. Also whether the meat is being served with sauces, marinades, or other ingredients that contain salt. But as a general guideline for seasoning meats, these amounts are good. Always adjust how you see fit. You can always start with less and add more as you go.
Powdered Adobo
Goya Adobo seasoning is between a powdered and fine powdered mix. As such, to achieve the same amounts to use, consistency, and texture of the Homemade Adobo. Run everything through a spice grinder to achieve the same results. Just for a brief second or so to break it down just a bit.
This batch makes enough to fill an 8 oz bottle the same as goya. So you may need to combine the seasoning and then grind half the batch at a time, depending on the size of your grinder.
Storing Adobo Seasoning
What I did was buy a bottle of Adobo seasoning, so that I could compare the Homemade version to the store-bought. The added benefit is you can use that same bottle to store your homemade Adobo Seasoning, label and all, and reuse it over and over again. There is no anticaking such as tricalcium phosphate added, so shake the bottle every time you use it to loosen it up.
Goya Adobo Seasoning vs. Homemade
Below are two pictures comparing the two. With the Homemade version on the left and the original Goya Adobo seasoning on the right. The homemade version will be a bit darker, because there is no Tricalcium Phosphate to bulk it out and prevent caking. But it’s remarkably, very close.
Recipes using Adobo Seasoning
Adobo seasoning is perfect for adding a savory, earthy flavor to a wide range of dishes, whether you’re cooking meat, vegetables, or even grains. You can easily tweak the seasoning amounts to match your taste preference, and it’s incredibly versatile! Here are some uses on JAHZKITCHEN that use adobo seasoning. You can also sprinkle this simple, flavorful blend in many other dishes.
Adobo Rice
Add Adobo seasoning to rice for a simple side dish that packs a punch of flavor. Our Adobo Sazon Rice uses this seasoning with Goya Sazon Seasoning to create an incredible rice side dish.
Mexican Ribs
Succulent Spicy Mexican Adobo Ribs! These spare ribs get seasoned with Adobo seasoning, marinated overnight in Adobo sauce, and slow-cooked in the oven. The dish keeps on giving too! The leftover sauce becomes Adobo Broth Soup, and the pulp can be dehydrated and ground for use in chilies, soups, or taco and burrito meat.
Adobo Broth Soup
Adobo Broth Soup uses the leftover Adobo Broth from the Mexican Ribs, which already includes the Adobo seasoning. You can add more seasoning to adjust the flavor, or skip the ribs and make it directly by combining Adobo sauce with a bit of the seasoning to taste.
A touch of Adobo seasoning also enhances other soups, like Chicken Adobo Soup. Made with adobo-seasoned chicken, corn, potatoes, and carrots simmered in a rich broth.
Pizza Shake
Adobo seasoning can also be used as a pizza shake on top of your pizzas to add flavor. You can add Parmigiano or Chili flakes to it too, and then sprinkle on your Pizzas.
Taco Seasoning
Adobo Seasoning can be used as the salt component in a Homemade Taco Seasoning and bolster up the Garlic & Oregano. To this, other ingredients are added to derive that Taco flavor. Mainly Chili Powder or the Ground Pulp from the Mexican Ribs, Cumin and Onion Powder, with Oregano and some heat. Optionally with Cornstarch to thicken it slightly.
I recently made some Burrito bowls and decided I would test the adobo seasoning for a taco seasoning. I used the following for the taco/burrito meat. I’m still working on this, and will most likely make changes. But had to share, because it was remarkably good.
2 tsp Adobo Powder – pulp from the adobo sauce
1 tsp Homemade Adobo Seasoning
1/2 Tbl Cumin & Onion Powder
1/2 tsp Paprika
1/2 tsp Oregano
1 pouch of Goya Sazon Seasoning (coriander & annatto)
1/2 tsp cornstarch
1/4 tsp black pepper or more for heat
Chili Seasoning
Add Adobo seasoning to ground chilies with cumin. Optionally add paprika or other spices, to create a flavorful homemade Chili Powder.
Carnita
Garlic, Salt, Black Pepper, and Oregano are staples in Carnitas, making Adobo seasoning a perfect Seasoned Salt for the Pork. Cumin and other common Carnita ingredients can be added.
Other Adobo seasoning uses
There are so many places that this versatile seasoning can be used. Not only in the previously mentioned dishes, but some dishes that I am interested in testing below.
- Adobo Shrimp
Shrimp is quickly sautéed with adobo seasoning and lime juice for a zesty and flavorful dish. Perfect for tacos, rice bowls, or as a main protein. - Adobo Roasted Potatoes
Potatoes tossed with olive oil and seasoned with adobo seasoning. Ideal as a side dish. - Adobo Grilled Steak
Steak is seasoned with adobo before and/or after being grilled to your desired level of doneness. - Adobo Chicken Soup
A warming chicken soup where the chicken is seasoned with adobo, along with vegetables like corn, potatoes, and carrots in a rich broth. - Adobo Marinade for Grilled Meats
A marinade of adobo seasoning, olive oil, garlic, vinegar, and citrus juice makes for a flavorful prep for grilled meats.
Equipment
- 1 Spice Grinder
- 1 Spice Container 8 oz
- 1 Funnel
Ingredients
- 8 Tbl Sea Salt
- 4 Tbl Garlic Powder
- 2 tsp Black Pepper & Oregano - each
- 1 tsp Turmeric
Instructions
- Combine all the ingredients into a spice grinder and pulse just a bit to break down the blend a small amount. You may have to do it in half batches, depending on the size of your grinder.
- Empty into a spice container through a funnel and cover. Store for a day or so to allow the flavors to blend and use the same as Goya Adobo All Purpose Seasoning. Shake before using.
Notes
- Low Sodium: Use 4 Tbl of Sea Salt, with everything else being the same. Results in about 220 mg per 1/4 tsp.
- Medium/Normal: Use 8 Tbl of Sea Salt, with everything else being the same. Results in about 337 to 345 mg in 1/4 tsp.
- High Sodium: Use 15 1/2 Tbl (or 1 C minus 1/2 Tbl) of Sea Salt, with everything else being the same or dropping the ingredients by half, including the above salt amounts, so that it can fit in the 8 oz container. Results in 520 mg in 1/4 tsp.