Salvadorian spice mix (Relajo Salvadoreño) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

  • sesame seeds
  • ground achiote
  • bay leaves
  • whole cloves
  • dried oregano
  • black peppercorns
  • pumpkin seeds
  • ancho chiles
  • roasted unsalted peanuts
  • dried thyme
  • dried guajillo chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Allegra on March 31, 2013

    Very good blend--nearly identical to the mixes one would pick up at the mercado, and much better to roast the components separately this way. The Salvadoran authority in the household said there were too many cloves and not enough bay leaves and oregano for his tastes, so I may try changing proportions around for next time. Making a full batch yields enough to grind in a blender. Used to make Pan con Pavo. Leftover relajo is stored in the freezer. (This blend is also used in the Salvadorian Grilled Sirloin Tip Steak recipe on pg 704)

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