Goya Adobo is a simple, mostly clean spice blend containing salt, garlic, oregano, black pepper, and turmeric, with only tricalcium phosphate as an unnecessary anti-caking agent. This DIY version uses premium organic spices and eliminates the synthetic anti-caking agent, creating a superior seasoning with no compromises on quality.
Based on: Adobo All Purpose Seasoning
· Makes approximately 50 servings
· Serving: 1g (1/4 teaspoon)
Why This Recipe is Seed Oil Free
Commercial Adobo All Purpose Seasoning from Goya often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Adobo All Purpose Seasoning may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Fine sea salt
25g (about 4 tablespoons) · Redmond Real Salt Fine
Core umami and aromatic foundation of adobo flavor
Dried oregano
6g (about 2 tablespoons) · Simply Organic Oregano
Provides the distinctive herbal brightness that defines adobo
Black pepper
4g (about 1 tablespoon) · Simply Organic Black Pepper
Adds heat and pungent depth to balance the garlic
Turmeric powder
3g (about 1 tablespoon) · Simply Organic Turmeric
Provides golden color and subtle earthy warmth
Instructions
Step 1. Measure all spices into separate small bowls using a kitchen scale for accuracy — 25g Redmond Real Salt, 12g granulated garlic, 6g oregano, 4g black pepper, and 3g turmeric. Accurate measurement is crucial because even small variations will noticeably affect the final flavor balance.
Step 2. Combine all ingredients in a medium mixing bowl. Using a fine-mesh whisk, blend thoroughly for 2-3 minutes, ensuring no clumps remain — the granulated garlic tends to clump with the salt if not mixed properly. Pay special attention to breaking up any oregano clusters.
Step 3. For optimal flavor distribution, pass the mixture through a fine-mesh sieve, pressing any remaining clumps with the back of a spoon. This step ensures uniform particle size and prevents uneven seasoning when using the blend.
Step 4. Transfer to an airtight glass jar or spice container. Label with the date — homemade spice blends lose potency faster than commercial versions due to the absence of preservatives. Shake vigorously before each use as natural settling will occur.
Step 5. To use: Apply 1g (1/4 teaspoon) per 4-6 oz of protein, or 1/2 teaspoon per pound of vegetables. For marinades, combine with olive oil or citrus juice. For finishing, sprinkle directly on cooked foods just before serving to preserve the aromatic oils.
Storage
Store in an airtight container away from light and heat. Best used within 12 months for optimal flavor, though it remains safe indefinitely. Without commercial anti-caking agents, some clumping may occur in humid conditions — simply shake or sift before use.
Cost Comparison
Cost per serving (homemade)$0.102
Cost per serving (store-bought)$0.047
Savings-117%
The organic DIY version costs more per serving due to premium ingredient quality, but you're paying for certified organic spices without synthetic anti-caking agents. The upfront investment covers multiple batches, and the superior flavor and purity justify the premium.