Tajín Seasoning

Tajín Seasoning

Chile peppers + salt + dehydrated lime juice = Mexican sunshine in a shaker jar.

Just a little sprinkle of Tajín Clásico wakes up all kinds of dishes. I’ve had it on mangoes, fresh coconut, roast sweet corn, nopal (cactus) salads, and (of course) watermelon.

Tajín Seasoning

Tajín adds a tasty salty tang with a little bit of heat that brightens up whatever you shake it on.It’s the perfect seasoning for all of the summer produce that’s ripe right now.

Next up – Tajín Bloody Marys.

The Nutrition:
Calories – nada. Weight Watchers points – nada.

One year ago – Slashed Cornell Chicken Quarters
Two years ago – Spatchcocked Gremolata Chicken

Tomato Powder

In the wake of our recent can-o-poluza, I realized that we had some dehydrated tomatoes leftover from last year that needed to get used up. I had planned to use them in place of oil-packed tomatoes, but just never got around to it.

In the past I’ve turned dried mushrooms into mushroom powder and used it to add a little meaty, umaminess to dishes. Maybe tomato powder would work the same way?

I had 8 ounces of dried tomato halves (enough to comfortably cover a 9×13 baking sheet). This is the end result of dehydrating 5 pounds of roma tomatoes (about 40 tomatoes). They had been sealed in a zip-top bag, but had picked up a little moisture since I put them away, so I laid them out on a pan and let them dry in a 170°F degree oven for an hour.

I removed them from the oven and let cool for another 30 minutes. By now they were very crisp and would break, rather than bend.

Now it’s time for a trip in the blender. I loaded the dried tomatoes into the blender with a food processor attachment. I pulsed them a half-dozen times until most of the tomatoes had broken down into chunks. Then I blended them on low for about 30 seconds. By now, it was mostly a very fine red powder with a few larger bits. A couple more pulses and took care of those. Note – let your blender sit a bit at this point before taking the lid off so you don’t get a face full of tomato dust.

I ended up with a little over a cup of fine red powder and it tastes just like summer – bright and sweet. It has nice, deep, concentrated tomato flavor. I’ve seen places that sell tomato powder where the idea is to rehydrate it into paste or sauce. But I think it would be much better as a way to add that fresh tomato taste as an accent – more like a spice. I’ve already tried a teaspoon or so in stew and it really bumped up the flavor and deepened that taste. And it’s a whole lot easier that opening a can of paste.

Next up is adding some of this to my General Purpose Rub and see what that gets me. Who knows, it might end up being a “secret ingredient.”

One year ago – One Fire – Many Meals
Two years ago – Election Day Teriyaki Kabobs

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