About this recipe
Ever wondered if you could make Tajín at home? This easy homemade Tajín recipe takes just 5 ingredients and a few minutes. Pure Mexican flavor you can sprinkle on fruit, veggies, popcorn, cocktails, and more.
This recipe is my from-scratch version of the iconic Tajín Clásico we grew up with in Mexico. It’s tangy, salty, just the right amount of spicy, and so easy to customize to your heat preference. I use this version when I run out of the original one, which, to be honest, is my favorite. 🙈
Why You’ll Love This Homemade Tajín
- Quick & easy – Ready in under 5 minutes.
- Customizable – Adjust spice, salt, and lime to your liking.
- No fillers – Just real spices and lime.
- Versatile – Works on fruit, snacks, cocktails, grilled corn, and even roasted veggies.
Ingredient Notes
- Ground chile ancho – Mild, slightly sweet, and fruity. If you can’t find ground ancho chile, you can make your own by removing seeds and stems from dried ancho chiles and grinding them (see note below).
- Ground chile seco – This could be guajillo, árbol, or any mild to medium dried red chile. Using a blend gives depth of flavor.
- Dehydrated lime zest or citric acid – This is where the tang comes from. Dehydrated lime zest is more aromatic, while citric acid gives a sharper sour punch. Citric acid is a natural compound found in citrus fruits, often used in canning and seasoning blends — you can find it in the spice aisle or online.
- Salt – Regular table salt works, but a fine sea salt gives a cleaner flavor.
- Sugar – Balances the heat and acidity, just a touch.
How to Make Ground Chili Powder for Tajín
If you can’t find pre-ground chile ancho or guajillo:
- Sift through a fine-mesh sieve for a smooth powder.
- Remove stems and seeds from dried chiles.
- Toast lightly in a dry skillet for 30–60 seconds per side until fragrant (don’t burn). You can skip this step.
- Cool completely.
- Grind in a spice grinder or high-powered blender until fine.
faq
Homemade Tajín Seasoning
Equipment
- 1 Small bowl
- mesuring spoons
Ingredients
Instructions
- Mix the spices – In a small bowl, combine ground chile ancho, ground chile seco, lime zest (or citric acid), salt, and sugar. Stir until everything is well blended.
- Taste & adjust – Add more lime for tang, more chile for heat, or a pinch more sugar for balance.
- Store – Transfer to an airtight jar and keep in a cool, dry place for up to 6 months.
Notes
- No ancho chile? Substitute with more guajillo for sweetness or árbol for heat.
- No citric acid? Double the dehydrated lime zest for a more aromatic citrus flavor.
- Grinding your own chile powder: Remove seeds and stems from dried chiles, toast lightly, cool, then grind until fine.
- Great for sprinkling on fresh fruit, cucumber, popcorn, roasted corn, or for rimming glasses for margaritas and micheladas.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨