My favorite way to enjoy fresh fruit is with a squeeze of fresh lime juice and a generously dusting of homemade chile limon seasoning!
Why not just purchase it already made? For many years it was not available where I live. Not just the chile limon seasoning. Many other food items that I grew up enjoying, like good tortillas or Mexican hot sauce were hard to find.
The positive thing about it not being available is that it forced me to learn. Learn how to prepare many foods from scratch in order to enjoy them. The chile limon is not just for fresh fruit. The seasoning can be used to season shrimp, fish, chicken and roasted vegetables! Oh, and super tasty on fresh tamarind or on the rim of a glass for micheladas or bloody mary’s. Am I making you hungry? Just made myself hungry!!
Jicama, Green Apple & Cucumber!
Mango with Chamoy!
Mango, Pineapple & Cococnut! All of the fruit displayed in the photos I add fresh lime juice, salt and chile limon seasoning. I sometimes like extra heat from crushed chile piquin or chile de arbol powder. Chamoy is tangy, but typically not spicy.
Mango, Chile Piquin, Lime!
Mini Cucumber, Sandia, Cilantro, Lime, Chile Piquin, Chile Limon, Salt!
Homemade Chile Limon Seasoning
- 2 cups chile de arbol dried or chile japones
- 2 chile guajillo dried or 1 chile ancho
- 1 1/2 teaspoons sour salt citric acid
- Kosher salt to taste I added about 3 1/2 teaspoons
- Remove any stems from dried chiles. Remove the seeds only from the large dried chiles, not the chile de arbol. Place the dried chiles to a skillet. Heat to medium/low heat and cook for 6 to 8 minutes, turning often. You just want the peppers to become slightly aromatic and dry out a little more. You will do this in batches so you don’t overcrowd the pan.
- Also in batches, grind the peppers to a coarse grind using a spice grinder or coffee bean grinder. I only use my coffee grinder for spices, lol!
- Combine the ground up chiles with Citric acid(sour salt) and kosher salt to taste. Keep store in an airtight container. Makes about 1 cup. My favorite way to enjoy the chile limon seasoning is on fresh fruit.
Find the citric acid readily where the canning supplies are sold or online.
The chile japones are very close in flavor and heat level to the chile de arbol.
Many times you will find the chile de arbol with and without stems.
Chile Guajillo, Chile California and Chile New Mexico are similar in flavor, but the New Mexico and California tend to be more spicy.
I made this recipe. So easy and absolutely yummy. Thank you!!
Oh, good Maggie!! Thanks for letting me know.
thank you Sonia. im from Houston but i have family in Monterrey. ive always wanted to make this for raspas and fruta. i love you. te quiero mucho. viva Mexico
Viva! Arriba Monterrey!
Uhm… I have Chili powder, crushed red pepper flakes, various other powder seasonings you find at Walmart, and lime juice. How well can I approximate this using these ingredients?
Well, you can’t use the lime juice unless you want it in a paste form. I use citric acid powder for the acidity part. If you add boiling water to the chile powders and lime juice in the blender, you could prepare an adobo that would taste like chile limon.