How to make chamoy in just minutes - prepare this flavorful condiment with just eight simple and delicious ingredients! This chamoy recipe is fast, simple, full of amazing flavor, and can be used in tons of ways!
Place the dried fruit, hibiscus flowers, dried chilies (if using), and water in a saucepan. Bring to boil then reduce and simmer for 15-20 minutes.
Remove from the heat and let cool down for 10-15 minutes. You can add the sugar now, so it dissolves more easily in the hot mixture.
Place the mixture in a blender and blend to a smooth consistency. Add the lime, salt, and tajin and blend again.
Pass 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
What do you eat chamoy with? Enjoy it with fresh fruit, fresh veggies, or even as a topping for chips and tortilla chips as well. Prepare some jicama, cucumbers, carrots, or tamarind, and drizzle the sauce on them.Or serve it with apples, fresh mango, pineapple, avocado, or watermelon. You can drizzle the chamoy and tajin sauce on top of your chopped fruit or have it sitting in a bowl as a dip on the side.You can also drizzle it on popsicles, paletas, and ice cream. And of course, make a refreshing mango chamoyada (mangonada).Check the blog post for more tips, storage instructions, and answers to top FAQs!