|
Chile Lime Saltburst
At the farmer's market one morning, a reknowned chef came by our booth
and suggested we make a fresh
version of the Mexican seasoning called
Tajin. Being a pastry chef, he wanted to try some on a dessert
recipe he
was creating. So we whipped up a batch and he, as well as our other farmer's
market customers,
seemed to really like its intensity and that's
how Chile Lime Saltburst came into being.
How We Make It
- To make our Chile Lime Saltburst, we get Arbol chiles from a local supplier
and remove all the stems from
the peppers.
- Next, we personally select fresh limes.
- Then we begin the daunting task of grinding the peppers. We have to wear
gloves and a face mask to avoid
breathing in the dust from the peppers,
which could damage our lungs.
- The ground peppers are mixed with the remaining ingredients and bottled.
- The final step is to seal each bottle, add the decorative rafia, and the product
label. We write and
design all of our own labels and product literature and
have it printed at a small local printer. When
possible, we use recycled paper.
Ingredients
Chile Lime Saltburst contains Portuguese sea salt, Arbol peppers, fresh-squeezed
lime, and
Turbinado sugar.
Recommended Uses
When Chile Lime Saltburst first hits your tongue, it's tangy and slightly sweet,
but then an intense
fire kicks in and gets you moving. This spice began its life
on the lip of our beer cans initially, but
now we rub it on pork ribs, grilled shrimp,
corn-on-the-cob, jicama,
pineapple, and grilled avocados.
At your next
party, try some Chile Lime Saltburst on the rim of a bloody
mary or a michelada.
It also makes a great Chile
Lime Butter to drizzle over fish or steak!
Looking for a Gift?
If you're in search of a gift for the foodie in your life, give them our Gift Pack
so they can try our Chile Lime Saltburst in addition to our other flavors!
|
