MEXICAN ESSENTIALS: CHILI-LIME SEASONING (TAJIN)
You can find bottles of this in the spice section of most grocers. However, by making your own, you eliminate any unwanted chemicals, and you get to adjust the seasoning to fit your own tastes. My version has a smoky heat that is great on steaks, chicken; even fish. And, if you happen to head south-of-the-border, you will find...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 10m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. To increase the heat use a hotter chili powder, and more cayenne. To decrease the heat reduce the chili powder and cayenne, and increase the paprika.
- 3. Save those spice bottles. I make a lot of my own spice combinations, but I buy a lot of individual spices. When a bottle goes empty, I remove the label, and toss it into the dish washer. Then, when I make my "special" spice mixtures, I slap my own label on, and stick in in the cupboard.
- 4. Gather your ingredients (mise en place).
- 5. Add all the ingredients together in a jar, and keep in a cool, dry place, away from sunlight.
- 6. PLATE/PRESENT
- 7. I sprinkle it on beef, pork, and fish, before grilling, or cooking. It is awesome sprinkled on a good juicy burger, or even sprinkled over fresh fruit. Enjoy.
- 8. Keep the faith, and keep cooking.
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