This homemade chili lime seasoning is a simple blend of only 4 ingredients that comes together in just 5 minutes. It’s smoky, tangy, a little spicy, and perfectly balanced. Great on fruit, veggies, snacks, and drink rims!
A Note from Isabel
I grew up eating chili lime seasoning (like TajÃn) on everything. Fresh fruit, veggies, popcorn, you name it. It’s still a staple in my house. But after I started making my own seasonings like homemade chili powder and homemade taco seasoning, I got really curious about whether I could recreate it at home. So I did some experimenting, and it did not disappoint!Â
This homemade version is honestly even better than store-bought. It’s a little more balanced, and you actually get to taste the smoky, fruity depth of the guajillo chiles instead of just salt and sour. My favorite way to use it is on sliced cucumbers with a spritz of fresh lime juice. It sounds simple, but it’s genuinely one of my favorite snacks! I hope you love it as much as I do.
Ingredients You’ll Need
| Ingredient | Notes |
|---|---|
| Guajillo chiles | These make up the base of the seasoning. Guajillos have a slightly sweet, fruity, and smoky flavor that’s more complex than generic chili powder. Toasting them first brings out even more depth and dries them out completely, so the seasoning mixture doesn’t clump together when blended into a powder. See my notes for using other types of dried chiles. |
| Citric acid | This is what gives it the tangy lime flavor, the same way TajÃn gets its citrus kick without using actual lime juice. It keeps the seasoning dry so it stores well. If making a large batch, I recommend using 2 teaspoons per ounce of dried chiles. See my notes for substitutions. |
| Kosher salt | Balances the heat and tang. It dissolves more evenly than table salt, so you get consistent flavor in every sprinkle. |
| Granulated sugar | Balances the spice and acidity without making the seasoning taste sweet. |
How to Make Chili Lime Seasoning
Toast the chiles. Heat a dry skillet over medium heat. Add the guajillo chiles and toast for 1 to 2 minutes, flipping every 30 seconds, until fragrant. Watch them closely because they go from toasted to burnt fast. Transfer to a bowl and let them cool for 5 minutes. They’ll crisp up as they cool, which makes them much easier to grind.
Grind. Add the cooled chiles to a small blender or spice grinder and blend into a fine powder.
Mix. Transfer the ground chile powder to a small bowl and stir in the citric acid, salt, and sugar. Taste and adjust if needed.
Tips and Variations
- On the sugar. It’s optional, but I’d recommend it. It rounds out the heat and acidity and keeps the seasoning from feeling one-note. If your batch comes out too spicy, you can also add more to tone down the heat.Â
- Remove the seeds. Make sure to remove all the seeds from the guajillos before toasting to keep the seasoning mild. Once the seeds are ground into a powder, it’s hard to mellow out the heat.Â
- Swap or combine chiles. Guajillo is mild and fruity, which is why it works so well here. For smokiness, try adding a small ancho or morita pepper. For more heat, throw in a chile de árbol.
- Citric acid substitutes. Fresh lime zest works if you’re using the seasoning right away, but it will shorten the shelf life significantly. Don’t use fresh lime juice. It will make the powder clump and go bad quickly. Crystallized lime is another good option if you can find it.
Ways To Use Chili Lime Seasoning
Use this homemade chili lime seasoning just as you would store-bought. Here are some of my favorite ways:
Frequently Asked Questions
- Why is it called chili lime seasoning if there’s no lime in it?
The lime flavor comes from citric acid, which is the same tangy compound naturally found in limes. Using citric acid instead of fresh lime juice keeps the seasoning dry and shelf-stable, exactly what TajÃn does too. - Is this the same as TajÃn?
It’s similar in concept but different in flavor. TajÃn uses a blend of chile powders and tends to be more sour and salty. This version uses toasted whole guajillo chiles, which gives it a smokier, more nuanced flavor with a little more depth. - How long does it keep?
Store in an airtight jar at room temperature for up to 6 months. Keep it away from moisture and it’ll stay fresh.
More Homemade Favorites
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Heat a dry skillet over medium heat. Toast the guajillo chiles for 1-2 minutes until toasted and fragrant, flipping every 30 seconds so they don’t burn. Transfer them to a bowl and allow them to cool for 5 minutes.
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Add the toasted chiles to a small blender or spice grinder, and blend them into a fine powder.
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Transfer the ground chile powder to a small bowl and stir in the citric acid, sugar, and salt.
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Taste and adjust if needed. Use as a garnish or seasoning on your favorite Mexican recipes.
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- Total yield: Makes about 1/3 cup total.
- Storage: Store in an airtight jar at room temperature for up to 6 months. Keep it away from moisture, and it will stay fresh.
Serving: 2teaspoons | Calories: 19kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 439mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 939IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.