Please pardon my absence — I was in Mexico for a month! While I was there, one of my favorite street snacks was also one of the simplest: a big cup of fresh fruit and/or vegetables smothered in chili and lime juice.
Although I prefer Valentina hot sauce, most vendors (and homes) carried Tajín seasoning instead — a powder of chili peppers, salt, and dehydrated lime juice that is, quite possibly, the essence of Mexico itself. (For the record, there are other brands as well.)
I bought my Tajín in the U.S., as evidenced by the package’s glaring, Captain-Obvious disclaimer:
Anyway, I decided to try it out with some fruits and vegetables at home.
* This stuff is salty. As tempting as it is to cover your fruit salad in a blanket of sour chili granules, Tajín powder must be used sparingly.
* As an antidote to sweetness, Tajín is actually quite pleasant sprinkled atop pineapple, mango, or juicy dessert apples. Not recommended: banana and blackberry.
* For a more savory flavor, Tajín is also a decent match for cucumbers. After letting the chili-salted cucumber sit out for a few minutes, it begins to resemble a pickle, which is always a good thing.
And in case you still aren’t convinced…