Dominican Sazón Recipe (Wet Dominican Seasoning)

by Sahirenys Pierce

The closer we get to the holidays, I know it’s time for my mom and me to keep the tradition alive and make our special Dominican Sazon (Wet Dominican Seasoning). So just like that Louisiana Hot Sauce commercial, we put this stuff on everything lol. We use our wet Dominican seasoning to marinate chicken, beef, fish, rice, and pretty much anything that can use some flavor. We definitely get a lot of use out of it all year long. But when it’s time to cook the Thanksgiving Turkey this sazon saves the day by a mile.

Usually, by the time Thanksgiving comes around my mom and I are close to being out of sazon. We make a list of ingredients that we divide up and split the chopping responsibilities. This allows us to make one big batch so we can both have enough for our regular meals and for the turkey. The best part of this sazon is that a tablespoon is enough to season most meats. But for the big turkey, about 2-4 tbsp of sazon should be enough.

How to Make Sazon

So enough of what I do here is the quick and dirty Dominican sazon, wet seasoning, that keeps everyone coming for seconds. I want to make one important note: DO NOT ADD TOMATOES to this recipe! It will go bad and ruin all of your hard work. Also, I want to note that I do not add extra salt to our recipe, because the Goya and Knorr dry seasons already has salt. You can also add salt to each individual meal to make sure it’s right on salt.

*You will need a blender or a food processor to do this recipe.

Total Time: 30 minutes

Serving Size: Small Batch (¼ Gallon)


    • 2 Green Bell Peppers
    • 2 Red Bell Peppers
    • 1 Yellow Bell Peppers
    • 1 Orange Bell Peppers
    • 1 Cilantro pack
    • 3 Onions
    • 4 Garlic Cloves
    • 5 Olives (to taste)
    • 1-3 tbsp Olive Oil (easier to blend)
    • 1 tbsp Oregano (to taste)
    • 2 pcs Sazon Goya Unique Seasoning (to taste)
  • 4 tbsp Knorr Chicken Seasoning (to taste)


    1. Cut all of the bell peppers and onions into large cubes. Then cut the cilantro in two, because you will be using the whole thing, even the stems.
  1. Add a little bit of all the ingredients into the blender until you have blended all of the ingredients.

*You can add a bit of olive juice from the olive container or a teaspoon of water to help blend everything smoothly.

Closing Thoughts

You may store this sazon in any special container you like and refrigerate once completed. Another option is to freeze some of it in ice cube containers for easy use. One thing my mom does is that she marinates the meat and freeze it for quick meals during the week. We both usually go through this amount of sazon in about 4 weeks or so. I honestly don’t know how long it can last in the fridge, so I always check how it looks and smells before using.

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