This homemade chili lime seasoning recipe is a spicy Mexican style Tajin spice blend, made of dried chili peppers and a nice touch of lime flavor. Spice up your favorite fruits and vegetables, chicken, fish and more!
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I love traditional Mexican cuisine. While most Mexican inspired dishes don’t lend well to being naturally low carb, I have worked to try and replicate the flavors we know and love from this cuisine. That inspiration has helped inspire recipes such as these keto corn tortillas and homemade keto tortilla chips, adobo marinated flank steak, the perfect guacamole, chipotle style ribs and even a Elote style grilled cauliflower steak.
Because I often enjoy recreating Mexican inspired meals, I wanted to have a few Mexican seasoning blends on hand to add to these recipes. While you can easily buy Tajin from your local grocery store, I often find creating bulk blends is actually very easy, cost effective, and doesn’t contain a lot of added ingredients (preservatives and/or sugar).
Below I will break down all the ways you can easily make this recipe, what chili powders or peppers work best, and the best foods to pair with this homemade chili lime seasoning. Let’s dive in!
- Small Bowl
- Knife & Cutting Board
- Measuring Spoons
- Microplane/ Zester
- Spice Grinder
Before you begin, please note that you may want to take a few precautions when working with peppers. If working with dried peppers or other chile powders, you may consider wearing gloves to protect your hands. You do not want to spread the oils from the peppers to your face or other parts of your body on accident!
- Dried Peppers- I used 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, I find using 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):
This seasoning is very simple to make and takes me maybe 10 minutes max! Here is the process I take to make a bulk seasoning (about 1/2 cup).
- 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 to make Elote, margaritas, or chili lime chicken.
(Tajin) Chili Lime Seasoning Uses:
Chili lime seasoning has so many great uses! Here are some of my favorites:
- Add to your favorite vegetables like these Spicy and Smoky Cumin Roasted Sweet Potatoes or on these low carb jicama fries.
- Use as a garnish and line the rim of this Smoked Hatch Chili Margarita or on this Elote cauliflower steak.
- Season homemade tortilla chips or low carb tortillas to add a little extra spice.
- Put on your favorite protein (chicken, salmon, steak, pork).
- Pair it with sweeter fruits like mango, watermelon, and pineapple for a sweet, savory, spicy combo.
- 1 cup Dried Peppers- guajillo, ancho, and chipotle, seeded
- 1 Lime, zested
- 2 tsp. Coarse Sea Salt
- PLEASE NOTE: I highly recommend wearing gloves when working with the dried peppers! This is just a precaution.
- With a sharp knife, slice open your peppers and remove the seeds and stems. I use about 1 cup of dried whole peppers for this recipe which will yield about a half cup ground.
- Run your knife through the dried pepper pieces to help them fit in the spice grinder. Place them in the base.
- Zest your lemon and add it into the grinder fresh. You can also use dehydrated lime or citric acid in place of the fresh lime zest.
- Finally, add the salt.
- Once everything is in the spice grinder, pulse the mixture until it's finely blended.
- Remove and place in a bowl or into a glass jar and store for later.
If you like a little more heat to your peppers, opt to keep the seeds in!
Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 291mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g