What Is Tajín Seasoning?

FMM: I had some of the best Mexican corn on cob at Alma del-Mar, a Mexican restaurant in the Italian Market. Their description is: Street Corn - Corn on the cob served with chipotle mayo, tajín & cotija cheese.

Tajín (pronounced "ta heen") combines two of Mexican cuisine's signature flavors: chili spice and citrus. And it's become so popular over its 35-plus years that The New York Times said that, rather than simply being a seasoning, "Tajín is a lifestyle." While it was invented in 1985 and debuted in America in 1993, the seasoning has really exploded in popularity since 2012, and is now available in 35 countries.

What's commonly called "Tajín" is really Tajín Clásico, the first and most popular condiment made by Empresas Tajín in Jalisco, Mexico. Its ingredients are ground dried chile peppers (a blend of chiles de árbol, guajillo and pasilla), dehydrated lime, and sea salt. The company also makes a lower-sodium version and a spicier habanero version, in addition to snack sauces.

While the color — and the combination of three hot peppers — might be off-putting to people who don't love spice, this seasoning actually isn't all that spicy. It's got a mild warmth that's also salty and citrusy. Tajín started out as a seasoning to enhance fresh fruit and vegetables like mango, pineapple, melon, jicama, and cucumber — but as the product grew in popularity, people started using it anywhere and everywhere.

It adds a punch to guacamole or grilled corn; it can be part of a marinade on poultry, meats, and fish; and it's commonly used as a tabletop condiment that's an alternative to plain salt. Cocktails are another story. Use Tajín as a seasoning ingredient in a Michelada (similar to a Bloody Mary made with tomato juice and dark beer), as a rimmer on a Bloody Mary, or to add an extra something to a margarita, spicy or not. True connoisseurs sprinkle this versatile ingredient liberally on popcorn, calling it a game changer.

Tajin Ingredients:

• Dried Peppers - https://www.bonappeteach.com/ uses a combination of guajillo, ancho, and sometimes even chipotle peppers (for a little smoky flavor if desired). While you can substitute chili powder or chipotle powder for the peppers, a whole, dried pepper works best.
• Fresh Lime Zest - I use this because it’s the easiest to find and is the least time intensive. You can always bake the zest off a bit to reduce the moisture content or use dehydrated limes as well. Lime juice will not work as a substitute.
• Sea Salt - Use a coarser sea salt.

How to make homemade chili lime seasoning (Tajin):

1 cup Dried Peppers - guajillo ancho, and chipotle, seeded
1 Lime zested
2 tsp. Coarse Sea Salt

Start by taking your dried peppers and with a sharp knife, slice them down the middle and remove the stems and the seeds. Wearing gloves during this process works the best to protect your hands.

Gather about 1 cup of dried peppers (mix and match to your preference and spice tolerance level). I like to roughly chop the dried peppers into smaller pieces so they fit better in the spice grinder.

Zest one whole lime and use this fresh zest. If you prefer it dried, place on a baking sheet or toss in a frying pan on low heat to remove the moisture if desired. You can also use dehydrated limes or citric acid powder if you prefer.

Add the dried pepper pieces, lime zest, and sea salt into your spice grinder.

Blend or pulse until the mixture is fine.

Remove the spice blend and pour into a small bowl or store in a glass jar and use as desired