Jorge and I are headed off for Portland and Seattle in several days, and I’m currently in the process of preparing for this 9 day trip. Today will be spent doing laundry, and purchasing any last minute items like my cologne that’s just about to run out (Jo Malone Assam & Grapefruit), hiking shoes, new jeans and a gift for a friend’s wedding we’ll be attending on Saturday. Tomorrow, I’ll be organizing my belongings and starting the packing process. I’m one of those people who packs waaaaay too much stuff for vacation. Whatever, I like outfit options! On Thursday, I’ll be baking another batch of this Tamarind Trail Mix. Traveling without substantially delicious snacks is something I rarely do. Airport food is typically the worst. Hi, $11 sandwich that tastes moderate at best. And don’t even get me started on airplane food.
Sweet, salty and wonderfully complex, this Tamarind Trail Mix is flavored with cayenne pepper, cumin, coriander, honey, brown sugar, tomato and tamarind. Roasted nuts, seeds and coconut are then tossed with sweet dried mango and citrusy chopped cilantro. The finished mix is incredibly savory and undeniably addictive. I like to pack up my travel trail mixes in mason jars to keep the contents from getting crushed in my bag. I should note that I’ll be making most of the trail mix in advance. On Saturday, right before we leave for the airport, I’ll add the chopped cilantro. Continue reading for the recipe.