A lot of seasonings and ingredients such as adobo and broth have a butt load of sodium in them. Even if you get the low sodium options it’s still there. I tried making grilled chicken with just Sazon and black pepper to see how much saltiness the Sazon imparted and it wasn’t much. I know not all sodium means salt as we know it, but when do you know when to omit or reduce salt when using a specific ingredient?
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