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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: I'm really starting to like this stuff
Date: Mon, 21 Apr 2025 22:59:43 -0000 (UTC)
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Cindy Hamilton wrote:

> On 2025-04-19, Ed P <esp@snet.n> wrote:
> > On 4/18/2025 8:01 PM, Carol wrote:
> > 
> >> 
> >> I like a little basil and peruvian chile lime.  Yes, lots of
> variations.
> > 
> > Never heard of it. Sounds interesting.
> > 
> > Chili lime seasoning with a twist of Peruvian aji amarillos (yellow 
> > chile peppers). Inspired by Peruvian cooking, this chili-lime spice 
> > blend combines authentic Peruvian flavors with the classic zesty
> > taste of spicy chili lime. Use to season chicken, steak or seafood
> > like shrimp, and salmon. Sprinkle on fruit, or rim micheladas and
> > margaritas.  Try these Peruvian spices with your empanada or
> > tamales recipes.
> > 
> > 
> >
https://www.savoryspiceshop.com/products/peruvian-chile-lime-seasoning?srsltid=AfmBOorl42Wm5EA9LUaSAeSIl6kzjmVCSYY-SNQyJxdGWhejjhDQK8E3
> 
> I get by with Mexican chile lime:
> 
>
https://www.amazon.com/Taj%C3%ADn-Cl%C3%A1sico-Seasoning-5-oz/dp/B0000GL6RK

I've had that one and it's not bad.  The perivian one is *much* better.
It does cost more but since for us it's more a finishing spice used by
pinches hence the cost doesn't matter,

It's something in the blend (more complex than simpler Tajin) that
makes it just right for me.  I also love to experiment which is why it
happens in my home made ranch dressing,

Your version though can be used in any of the recipes I've posted.  At
most, balance into your tajin, a little sweet paprika and cumin to get
closer.