Dinner with Baja Michela chamoy rim dip, chamoy
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
WATER, CANE SUGAR, SEA SALT, HIGH FRUCTOSE, CITRIC ACID, DRY CHILE POWDER, UME EXTRACT, CHAMOY FLAVOR EXTRACT, SODIUM BENZOATE, FD&C RED #40.
Baja Michela, dips & salsa, serving 11 g, package 7.6 oz/215.4 g. Ingredients as printed on the label.
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Cooks as dip. Half of it left? Use up the dip.