Homemade Tajín Seasoning
This fiery, salty and ever-so-slightly sweet seasoning will enliven all manner of dishes, from frittatas to grilled fish, roasted squash to caramelized fruits.
Servings: 1 jar
The key to this homemade Tajin seasoning recipe is all in the chili peppers. I like to use mild chili peppers a mix of guajillo, ancho, and chile de árbol, but you can use whatever type of chili pepper you like or can find.
The important thing is to dry roast the peppers for 3 mins on a low flame before grinding them up. This will give the seasoning a deep, rich flavor that you just can't get from using pre-ground chili powder.
Whizz the chilies in a coffee grinder or use a mortar and pestle to make them into a powder.Once the peppers are dry roasted and ground, simply add in the lime powder (this is simply ground dried limes) and sea salt, and you're done.
This seasoning is great on everything from fruits and vegetables to meats and even popcorn. And trust me, once you've made your own Tajin seasoning, you'll never go back to the store-bought stuff again.
- For an extra kick of flavor, try adding a bit of garlic powder or cumin to the Tajin seasoning. This will take your dishes to the next level!
- If you want more control over the heat and flavor levels in your Tajin seasoning blend, consider adding different types of chili peppers to the mix. This will allow you to customize the seasoning according to your tastes and preferences!
- Finally, make sure to store your homemade Tajin seasoning in an airtight container and enjoy it within 3-4 months for maximum flavor.
Calories: 255kcal | Carbohydrates: 55g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 7048mg | Potassium: 1466mg | Fiber: 23g | Sugar: 32g | Vitamin A: 20664IU | Vitamin C: 26mg | Calcium: 41mg | Iron: 5mg