Ingredients:

  • 3 large Cubanelle Peppers (Ají Cubanela), cored and roughly chopped
  • 1 large Red Bell Pepper, cored and roughly chopped
  • 1 large Red Onion, quartered
  • 1 head (approx. 12-15 cloves) Garlic Cloves, peeled
  • 1 large bunch Fresh Cilantro (approx. 100g), including tender stems
  • 2 Tbsp Dried Dominican Oregano
  • 1 Tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Light Olive Oil (or neutral vegetable oil)
  • Optional: 1/4 cup Water or Sour Orange Juice (Naranja Agria)

Instructions:

  1. Thoroughly wash the peppers, cilantro, and onion. Peel the garlic cloves. Core the Cubanelle and red bell peppers, removing all seeds and white membranes. Rough chop all vegetables into 1-inch pieces. Ensure the blender or food processor is securely in place.
  2. Load the Aromatics: Place the densest ingredients (garlic, onion, and peppers) into the blender first.
  3. Add Herbs and Seasoning: Add the cilantro, dried oregano, salt, and pepper on top of the vegetables.
  4. Pour in Liquids: Pour in the apple cider vinegar and olive oil.
  5. Blend: Secure the lid. Start blending on low speed, gradually increasing the speed. Stop periodically to scrape down the sides with a rubber spatula.
  6. Achieve Desired Consistency: Blend until the mixture reaches a smooth, pourable liquid, or a slightly chunky paste. If the mixture struggles to move, add the optional 1/4 cup of water or sour orange juice, a splash at a time, until the blades catch.
  7. Taste and Adjust: Transfer a small amount to a clean spoon. Taste for seasoning and acidity. Add more salt or a splash of vinegar/lime juice if needed.
  8. Aerate (Optional): Let the mixture rest in the fridge for 30 minutes. This allows the flavours to settle and merge before storage.
  9. Store: Pour the finished sazón into sterilised airtight jars and refrigerate (will keep for 2-3 weeks). Alternatively, pour into ice cube trays and freeze (will keep for up to 6 months).