FORMULA-SLD-CND-002 // MESOTERRANEO BLEND No.2
A non-spicy Tomato, Chile & Black Garlic Seasoning
DESCRIPTION
Mesoterráneo Blend No.2 is a deeply savory spice blend combining sun-dried tomato powder, dried chiles, and black garlic powder. While it shares a structural similarity with Mesoterráneo Blend No.1, the addition of black garlic transforms the blend into a much darker and more umami-driven seasoning.
Black garlic contributes complex sweet and balsamic notes reminiscent of molasses, prunes, and aged vinegar. When combined with the natural sweetness of sun-dried tomatoes and the earthy warmth of dried chiles, the result is a dense and powerful flavor profile.
The blend reflects the same cultural meeting point that defines the Mesoterráneo concept: Mediterranean sun-dried tomato traditions paired with the chile culture of Mesoamerica. The addition of black garlic introduces an additional layer of fermentation-derived complexity.
Because the blend contains no salt, it functions primarily as a flavor amplifier, capable of deepening sauces, marinades, broths, and meat preparations.
Used carefully, it adds remarkable body and color to dishes. Used excessively, however, the concentration of dark flavors may become overpowering.
FORMULA
Ingredients
Sun-dried tomato powder — 100 g
Chile huaca (Guajillo) — 100 g
Chile pasa (Pasilla) — 100 g
Black garlic powder — 100 g
Total Formula Weight
400 g
Storage
Stored in an airtight container in a cool dry place:
Optimal flavor window:
4–6 months
Maximum storage:
Up to 1 year
METHOD
Prepare the ingredients by ensuring all components are fully dehydrated.
If preparing sun-dried tomato powder yourself, first sun-dry the tomatoes and then finish dehydrating them until completely dry before grinding. This prevents the mixture from forming a paste.
Remove seeds and stems from the dried chiles before grinding.
Grind all ingredients separately and then combine them. Mix thoroughly until the powders are evenly distributed.
The final blend should remain slightly coarse rather than fully pulverized, allowing the different particles to maintain their aromatic expression.
Store in an airtight container away from light and humidity.
APPLICATIONS
Burger Mixes
Excellent in minced meat or plant-based burger mixtures, adding umami and color.
Tomato Sauces
Enhances tomato sauces with additional depth and sweetness.
Sofritos and Flavor Bases
Adds body and richness to sautéed aromatic bases.
Vegetable Marinades
Mix with olive oil to coat vegetables before grilling.
Bone Broths
A small amount can deepen flavor and create a rich caramel color.
Grilled Foods
Works well with meats and vegetables when used as part of a finishing seasoning.
NOTES
Black garlic varies greatly depending on the garlic variety, fermentation duration, and processing method. These variations can influence the sweetness and intensity of the blend.
Because the mixture combines sun-dried tomatoes, dried chiles, and black garlic, it can develop a dense bittersweet profile if used excessively. Moderation is key to maintaining balance.
The blend contains no salt, making it adaptable for different culinary applications.
Experimental Uses
Possible explorations include:
• incorporating into barbecue rubs
• mixing into pasta dough
• adding to braised meats
• seasoning roasted root vegetables
• blending into compound butters
Photo Observation
The blend shows a dark reddish-brown color with visible fragments of chile and tomato. The darker particles come from the black garlic powder, which deepens the overall tone of the mixture and signals the blend’s strong umami character.
FLAVOR & AROMA MAP
Warm Spice ●●○○○
Sweet Spice ●●●○○
Heat ●●○○○
Umami ●●●●●
Smoke ●●○○○
Interpretation
This blend emphasizes deep umami and dark sweetness due to the addition of black garlic. Compared with Mesoterráneo Blend No.1, it has a rounder, heavier aromatic profile with prune-like and molasses notes.
