Ways to Use Adobo

Dry Rub for Meats: Generously coat pork, chicken, or beef before grilling, roasting, or pan-searing. Add salt separately to taste or let ingredients like cured meats or broths do the heavy lifting.

Flavor Base: Sauté 1–2 teaspoons in oil at the start of cooking for rice, beans, soups, or stews. It builds a rich, aromatic foundation with garlic, oregano, cumin, and turmeric.

Vegetable Seasoning: Toss with roasted or sautéed veggies—sweet potatoes, squash, or bell peppers—for a Latin-inspired twist.

Marinades: Mix with garlic, citrus juice, vinegar, and olive oil to create a punchy marinade. Great for meats, tofu, or mushrooms.

Sauces & Dips: Stir into guacamole, hummus, or creamy dips for a savory kick without overpowering salt.

Pro Tips

Layer Salt Separately: Add salt to your dish as needed, or rely on naturally salty ingredients like olives, capers, or broth.

Pair with Sofrito or Sazón: Combine with other seasonings for deeper complexity—especially in Puerto Rican classics like arroz con gandules or pernil.

Customize the Blend: Add smoked paprika, cayenne, or citrus zest to tailor it to your flavor profile.

How to Use Sazón Seasoning

Flavor Boost in Cooking: Add 1–2 teaspoons to rice, beans, soups, stews, or meats while cooking. It brings warmth, color, and depth without overpowering.

Dry Rub for Meats: Massage directly onto chicken, pork, or seafood before grilling or roasting. Combine with citrus juice or vinegar for extra punch.

Vegetable Seasoning: Toss with roasted or sautéed veggies—sweet potatoes, squash, or peppers—for a Latin-inspired twist.

Marinades & Sauces: Mix with garlic, onion, oil, and acid (like lime or vinegar) to create bold marinades or cooking sauces.

Pro Tips for Salt-Free Blends

Layer Your Salt: Since the sazón has no salt, add salt separately to taste—or let the dish’s natural ingredients (like broth or cured meats) do the work.

Pair with Sofrito: Use alongside your homemade sofrito for a double hit of flavor and aroma.

Color & Aroma: Thanks to annatto, turmeric, cumin, and coriander, it adds vibrant color and earthy notes—no MSG, no fillers.

How to Use Sofrito in Cooking

Start with a Sauté: Add 1–2 tablespoons of sofrito to a hot pan with a little oil. Let it sizzle for 1–2 minutes to release its aroma and deepen the flavor.

Build Your Dish: Use it as the foundation for rice, beans, soups, stews, meats, or sauces. It’s especially clutch in dishes like arroz con gandules, picadillo, or habichuelas guisadas.

Adjust to Taste: Sofrito is bold—start small and add more as needed. It’s not spicy, just deeply savory and aromatic.

Frozen Cubes for Convenience: If you’ve frozen it in ice cube trays, just pop one out and toss it into your pan—no need to thaw.

Storage Tips

Refrigerate in a sealed jar for up to 2 weeks.

Freeze in small portions (ice cube trays work great) for up to 3 months.

How to Use The Frikin' Hot Sauce

Unleash bold flavor with every drop:

- Crafted with fresh herbs and spices for a vibrant taste.

- Vinegar-based formula with no added salt—clean and punchy.

- Shake well before each use to fully blend the ingredients.

- Natural separation may occur—no artificial binders like xanthan gum or potato starch.

Simple, honest, and frikin’ flavorful.

How to Use “The Wing Whisperer”

Bring your kitchen to life with this bold, salt-free seasoning that’s ready to whisper flavor into anything you’re cooking.

• Classic Wings (Grilled, Baked, or Fried)Pat wings dry
• Toss with olive oil and coat generously with The Wing Whisperer
• Marinate for 30+ minutes for deeper flavor
• Grill, bake, or fry until golden and sizzling
• Optional: hit with fresh lime or a drizzle of honey after cooking

Meats & Ribs

• Rub onto chicken thighs, steak, or pork ribs before grilling or roasting
• Mix with avocado oil or melted butter for a wet marinade
• Add to ground beef for burgers that pop with smoky herb flavor

Seafood That Sings

• Sprinkle on shrimp, salmon, or scallops before pan-searing or grilling
• Combine with citrus juice and olive oil for a bright marinade
• Use as a dry rub on cod or tilapia, then roast with seasonal veggies

Veggies That Hit Different

• Dust on potatoes before roasting for a crispy edge
• Add to sautéed mushrooms or grilled zucchini for savory depth

How to Use Kickback Dust

No salt, all fire. Built on the richness of The Wing Whisperer but with serious spice attitude.

Chicken Wings & Drumsticks

• Pat dry and coat lightly with oil
• Generously shake Kickback Dust all over
• Marinate 30 minutes (or overnight for intensity)
• Grill, bake, or air fry until skin crisps and flavor pops
• Optional: Finish with fresh lime juice or a touch of honey to balance the burn

Beef & Pork

• Rub liberally on steaks, ribs, chops, or roasts
• Mix with olive oil or melted butter for deeper penetration
• Let sit for 1–2 hours before cooking over high heat
• Adds a smoky, spicy crust that sears beautifully

Seafood

• Sprinkle over salmon, shrimp, or scallops
• Mix with citrus juice and garlic for a wet marinade
• Grill or pan-sear—adds heat without overpowering delicate flavors
• Pairs especially well with sweet glazes or mango salsa

Ground Meats (Beef, Chicken, Turkey)

• Add 1–2 tbsp per pound for spicy burgers, meatballs, or meatloaf
• Kick up taco night by blending with chili powder and cumin

Veggie Bonus

• Toss on roasted potatoes, cauliflower, or sweet corn for spicy sides

 Wings & Ribs

Toss grilled or fried wings in it for a sweet-smoky glaze.

Brush it onto ribs during the last 10 minutes of smoking for a sticky finish.

Sandwiches & Burgers

Spread it on a turkey sandwich or pulled pork slider.

Mix into mayo or aioli for a smoky strawberry kick on burgers.

Cheese Boards & Appetizers

Drizzle over baked brie or goat cheese with crackers.

Use as a dip for fried cheese curds or mozzarella sticks.

Salads & Bowls

Whisk into vinaigrettes for grilled chicken salads.

Add a spoonful to grain bowls with roasted veggies and black beans.

Breakfast Remix

Drizzle over avocado toast with bacon.

Pair with scrambled eggs and sweet potato hash.

 Sweet & Spicy Desserts

Swirl into cream cheese frosting for cupcakes.

Drizzle over vanilla ice cream or cheesecake for a smoky surprise.

Pernil (Roast Pork Shoulder)

- Pique Mojo Marinade: Blend pique with garlic, oregano, olive oil, and citrus juice for a spicy marinade before roasting.

- Post-Roast Drizzle: After slicing, splash pique directly on the crispy skin and juicy meat for a vinegary kick.

- Pernil Sliders: Top with pique slaw (shredded cabbage, lime, pique, and cilantro) for a farmers market-ready bite.

Arroz con Gandules

-Flavor Boost: Stir a teaspoon of pique into the sofrito base while sautéing for subtle heat throughout.

-Serving Sauce: Offer pique on the side for guests to customize their spice level—especially great for catering.

Habichuelas (Stewed Beans)

-Pique Sofrito Beans: Add pique to your sofrito before simmering beans for a deeper, layered flavor.

-Pique Pickled Veggies: Use leftover pique brine to pickle onions or peppers and serve as a topping.

Ensaladas (Salads)

-Pique Vinaigrette: Mix pique with olive oil, lime juice, and honey for a spicy-sweet dressing.

-Grilled Veggie Salad: Toss grilled corn, peppers, and onions with pique vinaigrette and fresh herbs.

- Tropical Slaw: Shred green papaya or cabbage, toss with pique, lime, and a touch of agave—perfect for BBQ pairings.

Bonus Fusion Ideas

-Pique Deviled Eggs: Add a few drops to the yolk mix for a spicy twist.

-Roulette Wings: Toss wings in varying levels of pique heat—perfect for your gamified packs.

-Pique Cornbread Glaze: Mix pique with butter and honey, brush over warm cornbread for a sweet-heat finish.

Pescado (Fish Dishes)

-Grilled Snapper or Mahi-Mahi: Drizzle pique over the fillets right off the grill for a tangy finish that wakes up the palate.

-Pique Butter Sauce: Blend pique with melted butter, lime zest, and cilantro for a spicy glaze over pan-seared fish.

-Whole Fried Fish: Serve pique on the side or splash it over crispy skin for a vinegar, forward crunch that cuts the oil beautifully.

Ceviches

-Puerto Rican-Style Ceviche: Add a few drops of pique to your lime-cured shrimp or white fish for a layered heat that complements the citrus.

-Tropical Twist: Mix pique with diced mango, red onion, and cilantro for a sweet-spicy ceviche topping.

-Pique Pickled Garnish: Use the infused vinegar to pickle thin slices of red onion or jalapeño—perfect for ceviche plating.

Flavor Pairing Tips

- The acidity in your pique balances fatty fish like salmon or mackerel.

- Its garlic and peppercorn base adds depth to mild white fish without overpowering.

- Aji and habanero heat brings a tropical edge that plays beautifully with citrus and herbs.