Watching your sodium? Try our Homemade Tajín Style Seasoning. It has all the tangy, spicy flavor and a fraction of the salt.
- 1 tbsp plus 1 tsp True Lime powder
- 1 tsp fine sea salt*
- 1 tbsp California chile powder (Anaheim)
- 1 tbsp Guajillo chile powder
- 1 tbsp Ancho chili powder
- 1 tsp paprika
If using pre-ground powders, add all ingredients to a glass jar and shake until fully combined. Do not open until the dust has settled. Taste and adjust to heat preference.
- To make your own chile powders, begin with the dried chiles of your choice. We’re using a mild blend of California, Guajillo and Ancho chiles at a 1:1 ratio. If using Chipotle chiles or chiles de Árbol, add in small amounts, tasting frequently for heat. We recommend wearing gloves while handling dried chiles and to never open the food processor, blender, or spice grinder until the dust has settled.
- Snip the top/stem and bottom of each chile off, then cut down one side lengthwise and unroll to flatten. Remove seeds and stringy bits and discard. Stack the cleaned and flattened peppers in separate variety piles and set aside.
- Heat a large, dry skillet over medium heat and once hot, add flattened peppers in a single layer (a few at a time). Let sit for about 10-15 seconds, then flip and repeat. It’s cool if they blister a bit but take care not to burn. This process adds a deep and somewhat smoky flavor and eliminates any remaining moisture in the peppers. Remove and let cool on a cooling rack, after which they should be crispy, brittle, and ready for grinding.
- Once each variety has cooled completely, process in individual batches in a food processor, pulsing at first, and then grinding. For an extra fine texture, run through a spice grinder or bullet blender before transferring to separate small glass jar.
- Add chile powder combination of your choice to a jar, then add paprika, True Lime powder and salt. Shake and allow to settle, then open and taste. Adjust to heat preference and enjoy.
*We usually cook with plain old table salt but in this instance, the larger granule texture of sea salt is preferred. If using table salt, reduce to a teaspoon and work up from there.
Nutrition Estimate Per Serving (1 TEASPOON) – Calories: 7, Fat: .2g, Saturated Fat: .1g, Polyunsaturated Fat: .1g, Monounsaturated Fat: 0g, Cholesterol: 0g, Sodium: 150mg, Potassium: 38mg, Carbohydrates: 1.5g total/.5g net, Fiber: 1, Sugar: .1, Protein: .3, Vitamin A: 5.3%, Vitamin C: 1.6%, Calcium: 2.9%, Iron: 7% (based on 2,000 calorie diet).
Keywords: CHILE LIME SEASONING, VEGAN, TAJIN, VEGETARIAN, TAJIN SEASONING, PALEO, KETO, GLUTEN-FREE, GRAIN-FREE, REDUCED-SODIUM, PLANT-BASED, SPICE MIXES, DRY RUB, TAJÍN, LOW-SODIUM