Homemade Chamoy Sauce
Learn how to make chamoy— a sweet, tangy, and spicy sauce that’s perfect for drizzling on fruit, snacks, and drinks!
Servings: 64
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
What do you eat chamoy with? Drizzle chamoy over fresh fruit like mango, pineapple, or watermelon. Pair with veggies like cucumber or jicama, or use as a dip for chips. Top off popsicles, paletas, or ice cream, or enjoy in a refreshing mangonada!
Check out the full blog post for more details and tips!
Nutrition
Serving: 1Tbsp | Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 80mg | Fiber: 1g | Sugar: 4g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg