1. In a small, dry skillet, combine cumin seeds and both kinds of peppercorns. 2. Roast over medium heat for 3 minutes, or until lightly toasted & fragrant. Transfer to small bowl to cool. 3. In a spice mill or with a mortar and pestle, grind the roasted spices until they are a fine powder. 4. Stir in salt, garlic powder and oregano. 5. Store sazon in airtight containers in cool, dark place. ---------------------------------------------------------------------------
Nutrition
Ingredients
