Homemade Chili Lime Seasoning
A quick, tangy-spicy chili lime seasoning blend you can mix in minutes for tacos, roasted veggies, popcorn, fruit, and more. Easy to customize for heat and citrus punch.
Equipment
- small mixing bowl
- Measuring spoons
- Whisk or spoon
- Airtight jar or container
Ingredients
- 2 tablespoons chili powder or ancho chili powder for a milder blend
- 1 tablespoon lime zest fresh zest, dried well; or dried lime zest
- 1 tablespoon ground cumin
- 1 tablespoon paprika smoked paprika adds extra depth
- 2 teaspoons sea salt adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper use less for mild, more for spicy
- 1/2 teaspoon chipotle powder optional, for smoky heat
- 1/4 teaspoon red pepper flakes optional, for extra heat
- 1/4 teaspoon citric acid optional, for extra tang
Instructions
- Add chili powder, lime zest, cumin, paprika, salt, garlic powder, onion powder, and cayenne to a small mixing bowl.
- If using optional add-ins, add chipotle powder, red pepper flakes, and/or citric acid.
- Whisk or stir until the mixture looks evenly blended and uniform in color. Break up any clumps as you mix.
- Transfer to an airtight jar. Shake before each use to redistribute spices.
Notes
Storage: Store in a tightly sealed jar in a cool, dry place for about 3–4 months (often up to 6 months if spices are fresh). Label with the date.
Tip: If using fresh lime zest, dry it thoroughly (spread on a plate and air-dry or use a low oven) to prevent clumping and spoilage.
How to use: Sprinkle on roasted veggies, grilled chicken or fish, popcorn, fresh fruit, corn on the cob, or use on the rim of a cocktail glass.
Adjustments: Start with less cayenne if your chili powder is spicy; add more for extra heat. Add citric acid for a brighter “store-bought tajín-style” tang.
Nutrition
Calories: 6kcal | Protein: 0.2g | Sodium: 270mg