Versatile, magical chile lime powder (aka Tajín) brings bright fiery flavor to so many foods! Homemade Low Sodium Tajín focuses on the lime and roasted chile powders while reducing the sodium content. Elevate your fresh produce, rim a cocktail, sprinkle on popcorn, rub on barbecue…
I have to take just a moment to stress the main reason I am looking to create my own spice mixes and condiments. I am a gal with a mission!
I have always been somewhat eco-conscious, but recently have become alarmed at the vast amount of single-use plastic we’re generating on planet Earth. In spite of the popularity of recycling in many parts of the World, plastic isn’t being recycled at even a fraction of the rate we’re generating it.
Making spice mixes is only a small step towards using less plastic. Store bought Tajín is very inexpensive and widely available, and I would use it in a pinch. However, making my own, and storing it in reusable glass jars is one of many small steps I’ve begun taking. Join me on my journey?
What is Tajín?
I was at least half serious in the opening sentence when I referred to tajín as “magical.” This transformative 3 or 4 ingredient powder elevates the simplest ingredients – fresh mango comes to mind – to something special.
Tajín (pronounced ta-heen) is the ubiquitous, chile-lime powder of Mexico, and while we think of it as a spice mix, it is important to note: Tajín is a brand – think Kleenex and CrockPot. Its bracing acidity, spicy kick, and saltiness shines on fruit, but don’t stop there!
Want to know the history of Tajín? See 13 Facts You Didn’t Know About Tajín…
A Few Ways to Use Tajín
Ingredients for Homemade Low Sodium Tajín
- red chile powder – single or a mix. I like ancho and chipotle.
- fine sea salt
- lime powder (not powdered citric acid)
Making Copy Cat Tajín
Most recipes as well as the bottle of commercial Tajín are equal parts – salt, dehydrated lime powder, and red chile powder. At Andersen casa, we try to watch our sodium intake, and have found the “regular” Tajín to be a little too salty for our taste.
- Add 4 tablespoons each of red chile powder (your choice) and crystallized lime powder to a small prep bowl.
- Add 2 tablespoons fine sea salt.
- Stir well to combine.
- Using a funnel, add to an airtight container.
- If you adore salt, sprinkle a bit on some fruit or a cucumber. Add more salt if desired.
- New Mexico red chile powder, generic red chile powder, ancho, chipotle, are all good options.
- To bump the heat up a little use a little cayenne (proceed cautiously!).
I hope you’ve found some inspiration for both making your own spice mixes and creative ways to use them!
- Combine all ingredients thoroughly in a prep bowl.
- Use a funnel to store in an airtight container.
- Keeps indefinitely (I think!).
My recommendation is for a total of 4 tablespoons of red chile powder. You can choose your favorites and make it as hot or mild as you like! Cayenne is a good way to boot the heat if you like it extra hot.
I recommend the True Lime because it actually tastes like lime (not just sour). There are similar products out there that can probably get the job done.
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Amount Per Serving: Calories: 0