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Chamoy sauce is a tasty mix of sweet, tangy, spicy, and zesty flavors. In just 30 minutes, you can have this versatile Mexican favorite ready to drizzle on fruit, veggies, snacks, or drinks!
What is Chamoy
I’ve been hooked on this Mexican condiment for as long as I can remember—it’s one of my favorite flavors!
Chamoy is a wild mix of sweet, tangy, salty, and spicy. Made from dried fruits like prunes, apricots, and mangoes, along with hibiscus (Jamaica), chilies, lime juice, sugar, and salt, it’s simmered and blended into a smooth sauce.
This sauce is super versatile—use it as a dip or drizzle it over fresh fruit, veggies, or even candies. Pair it with salty snacks like chips and nuts, and you’ll see why it’s seriously addictive! And if you’ve ever had a mangonada, you know just how awesome chamoy really is. It’s a flavor explosion you’ll want in everything!
Ingredients
- Dried apricots: These help bring natural sweetness and a thick texture to the chamoy sauce. You can also use dried mango for a slightly different flavor.
- Prunes: The dried plums add a rich, concentrated sweetness and tons of flavor.
- Dried hibiscus flowers (Jamaica): These add a subtle tartness, similar to cranberry, without overpowering the other flavors.
- Sugar: A bit of sugar balances out the natural sweetness of the fruit and rounds out the flavor.
- Lime: Fresh lime juice adds a refreshing citrus kick and brightens the whole sauce.
- Salt: A pinch of salt is all you need to bring out the other flavors.
- Water: This helps thin the sauce, making it easy to drizzle or spread.
- Dried chilies, chili powder, or Tajín: For that signature spicy kick! You can use any of these, but I love combining dried chilies and Tajín for extra flavor and heat. Adjust the amount to your liking!
How to make Chamoy
There are just a few steps to follow before you can enjoy your homemade chamoy sauce!
Place the dried fruit, hibiscus flowers, dried chilies (optional), water, and sugar in a saucepan. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
Remove from the heat and let cool down for 10-15 minutes.
Place the mixture in a blender and blend to a smooth consistency. Add the lime, salt, and tajin and blend again.
There is no need to strain the sauce; the pulp adds awesome texture to it!
Alternatively, strain the mixture through a fine-mesh sieve to remove any pulp for a smoother texture, then store the chamoy in an airtight glass container in the fridge.
How to use chamoy sauce
Chamoy’s got endless possibilities! This versatile sauce can be used in many ways, whether you’re craving something sweet, savory, or a mix of both.
- Fruit and Veggies: Drizzle it over fresh fruit like mango, pineapple, watermelon, or apples for a sweet and tangy kick. Pair it with veggies like cucumber or jicama—perfect for a refreshing snack and a standout addition to any veggie platter.
- Drinks: Use it as a rim paste for Mangonadas, margaritas, or micheladas. It adds a flavorful twist to your favorite beverages!
- Meats: Mix in chamoy to elevate marinades for chicken or shrimp. It adds that signature tangy kick that enhances the flavor profile.
- Savory Snacks: Dip chips, pretzels, or nuts in chamoy for a zesty, spicy snack that will leave your taste buds craving more.
- Sweet Treats: Top off ice cream and fruit popsicles with chamoy or drizzle it over watermelon feta salad and pineapple salad for a unique and delicious twist.
Storage tips
In the fridge: Once you’ve made your chamoy, simply store it in an airtight container and keep it chilled in the refrigerator for up to 2 months. It’s that easy!
In the freezer: For longer storage, freeze the sauce in ice cube trays, then transfer the frozen cubes to a freezer-safe bag. They’ll keep for up to 6 months.
More Mexican sauces
If you try this chamoy sauce recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below. Feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Homemade Chamoy Sauce
Equipment
Ingredients
- 6.6 oz dried apricots 1 cup
- 6.2 oz prunes 1 cup
- 1 oz dried hibiscus flower 1 cup
- 2 oz sugar 1/4 cup
- 1 lime
- 1/8 tsp salt
- 2 cups water
- 1/3 cup tajin or chili powder
- 0.1 oz dried chili 2 medium ones, optional for extra heat
This will yield about 4 cups (33 oz/950 g)
Instructions
- Combine dried fruit, hibiscus flowers, dried chilies (if using), water, and sugar in a saucepan. Bring to a boil, then lower the heat and simmer for 15-20 minutes.
- Let the mixture cool for 10-15 minutes.
- Transfer the mixture to a blender and blend until smooth. Add the lime, salt, and Tajín, then blend again to combine everything.
- For a smoother texture, pass the mixture through a fine-mesh sieve to remove any pulp.
- Keep it in an airtight glass container in the fridge (up to 2 months) or freezer (up to 6 months).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
