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Zest Up Your Kitchen: Homemade Tajín Recipes for Every Dish

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  • Lemi Shine

Picture this: you're at a summer party, surrounded by platters of vibrant, freshly cut fruit. But wait—what's that irresistible red seasoning dusted delicately over each slice? Is it spicy? Is it sweet? And how did it transform these fruits into something even more tantalizing?


Enter Tajín, the culinary dynamo that effortlessly melds two of Mexico's most beloved flavors: chili spice and citrus. Pronounced as Ta-HEEN (hence the accented i), this enchanting blend is a salty, tangy, slightly sweet symphony with just a hint of spice.


While the fiery hue and the medley of three hot peppers might initially seem daunting to those wary of heat, Tajín surprises with its gentle warmth, underscored by an irresistible combination of salt and citrus. Originally crafted to elevate the essence of fresh fruits and veggies like mango, pineapple, melon, jicama, and cucumber, Tajín has transcended boundaries, becoming a versatile seasoning that knows no limits.


This secret ingredient breathes new life into guacamole or imparts a smoky depth to grilled corn. It effortlessly marinates poultry, meats, and fish, infusing them with layers of flavor. And as a tabletop condiment, it's a game-changer, offering a tempting alternative to plain salt. But wait, there's more—Tajín isn't just for savory delights. In the world of cocktails, it's a star performer, whether enhancing a Michelada, rimming a Bloody Mary, or adding a punch to a margarita, spicy or not. And for true connoisseurs? Sprinkling Tajín liberally over popcorn is a revelation in itself.


But here's the kicker: making your own Tajín at home is a breeze, requiring just a handful of easily accessible ingredients. Whether you choose the whole-dried chili route for an authentic touch or the convenience of chili powder, the process is simple, satisfying, and oh-so-rewarding. So why not embark on your culinary adventure and unlock the magic of Tajín? Your taste buds will thank you.


Crafting Your Tajín: A Flavorful Journey




1. With Whole Dried Chilies:

  • Deseed the chilies. If desired, wear gloves to protect your hands. Cut off the stalks, halve the chilies, and remove the seeds and membranes.
  • Dry roast the chilies. Heat a frying pan over medium-low heat and dry roast the chilies for 3-5 minutes until fragrant. Be mindful not to burn them.
  • Grind the chilies. Once cooled, grind the chilies in a spice or coffee mill to a semi-fine powder.
  • Transfer the ground chilies to a bowl.

2. With Chili Powder of Your Choice:

  • Skip the roasting step if using chili powder.
  • Combine the chili powder with salt, dehydrated lime juice powder, and citric acid in a bowl. Ensure thorough mixing, adjusting the lime juice powder and citric acid to taste. 

3. Storage:

  • Transfer the Tajín mix to a jar and store it alongside your other spices. It will keep indefinitely, although its potency may diminish over time.


Notes: The serving size is approximately 1/2 tablespoon per serving, offering a generous burst of flavor.


Why Lemi Shine's 100% Food-Grade Citric Acid?

 For those seeking the purest ingredients for their homemade Tajín, Lemi Shine's 100% food-grade citric acid is the ideal choice. With its unparalleled quality and purity, Lemi Shine's citric acid ensures that your Tajín maintains its authentic tanginess without any unwanted additives.

In a nutshell, whether you're a cooking enthusiast or love a good spice, Tajín captures the vibrant essence of Mexican cuisine, promising an exhilarating ride for your taste buds. Armed with your homemade Tajín and Lemi Shine's citric acid, get ready to embark on a culinary escapade like no other. So, sprinkle away, relish the flavors, and let Lemi Shine's 100% Food Grade Citric take your dishes to dazzling new heights!

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