Sal Huacho (Mexico Exclusive)

Joe Jack’s Sal Huacho is a limited edition blend for fish, shrimp and octopus. A seasoning salt made with freshly toasted and ground fennel, coriander, clove, cinnamon, cumin and arbol chili pepper. It’s perfect for cooking a whole red snapper like the one you can find on the menu at Joe Jack’s Fish Shack in Puerto Vallarta! Oh, and a little secret….. Sal Huacho is amazing on popcorn!!


$ 10.49

Out of stock


Sal Huacho

Get your jar of Sal Huacho at:

Joe Jack’s Fish Shack

Savvy & Well Spice Shop in Nuevo Vallarta

Online at

Recipe: Whole Huachinango a la Joe Jack’s

Serves 2

1 lb Whole Red Snapper, scales removed 3 slits on each side

2 tbsps Sal Huacho Seasoning

2 tbsp Olive Oil with garlic clove, 1 tbsp cilantro and 1/4 tsp chili flakes

2 tbsps Cilantro

1/4 cup Brown Butter Sauce

1 cup Beans

1 cup Rice

  1.  Season the snapper generously with the Sal Huacho, coat in the olive oil mix and add to the grill, flat top, or large sauté pan until cooked on both sides and flakey to the touch. While it is cooking, cover it with a pan or foil so it kind of steams while it cooks. Another method is to start it in a sauté pan and finish in the oven at 350°F. Coat in brown butter sauce (recipe below), cilantro and serve with rice and beans.

Brown Butter Sauce

1/4 cup Butter, unsalted

1 Garlic Clove, chopped small **

1/2 Lime

3-4 Chile de Arbol, whole

  1. In a medium sauté pan, toast the chile de arbor until lightly browned and remove. Add the butter and chopped garlic. Cook over medium heat until butter is melted, stirring frequently. Cook for 5-8 minutes or until the butter is lightly browned. Remove from the heat and add a squeeze of lime.


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