Best Homemade Chamoy Sauce Recipe
Introduction
Chamoy sauce is a vibrant and tangy Mexican condiment that perfectly balances sweet, sour, and spicy flavors. Making it at home is simple and allows you to customize the heat and sweetness to your liking. This recipe uses dried fruits and hibiscus for a deep, rich taste.
Ingredients
- ¾ cup dried apricots
- ½ cup prunes (seeded)
- ½ cup dried hibiscus flowers
- 3 cups water
- 6 tablespoons homemade chili powder (or chile piquin powder or Tajín)
- ¼ cup white sugar
- ¼ cup fresh lime juice
Instructions
- Step 1: In a medium saucepan, combine the dried apricots, prunes, hibiscus flowers, water, chili powder, and sugar. Bring to a boil over medium-high heat.
- Step 2: Once boiling, reduce the heat to low and let the mixture simmer gently for 30 minutes to soften the fruits and infuse the flavors.
- Step 3: Turn off the heat and let the mixture rest and cool for about 10 minutes.
- Step 4: Pour the mixture into a blender, add the fresh lime juice, and blend until smooth and well combined.
- Step 5: Check the sauce’s consistency. If you prefer a thinner sauce, add a few tablespoons of water and blend again.
- Step 6: Transfer the chamoy to glass jars and store them in the refrigerator.
Tips & Variations
- Adjust the chili powder amount to control the spice level, using milder or hotter powders depending on your preference.
- For extra tang, add a splash of vinegar along with the lime juice before blending.
- Use Tajín as a seasoning alternative for a more familiar flavor if homemade chili powder isn’t available.
Storage
Store your chamoy sauce in airtight glass jars in the refrigerator. It will keep fresh for up to 2 months. To serve, simply stir well and use as a dip, topping, or marinade. If the sauce thickens after refrigeration, add a little water to loosen it before use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh fruit instead of dried apricots and prunes?
Using fresh fruit will alter the texture and sweetness, and the sauce may be less concentrated. Dried fruits provide a richer, more intense flavor that’s traditional for chamoy.
What can I use chamoy sauce for?
Chamoy is versatile—it’s great as a dip for fruits and chips, a topping for snacks like popcorn or cucumber, and even a flavor boost in cocktails and marinades.
PrintBest Homemade Chamoy Sauce Recipe
This Best Homemade Chamoy Sauce recipe combines dried apricots, prunes, and hibiscus flowers simmered with chili powder and sugar, then blended with fresh lime juice to create a sweet, tangy, and spicy Mexican condiment perfect for fruit, snacks, and appetizers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Chamoy Sauce Ingredients
- ¾ cup dried apricots
- ½ cup prunes (seeded)
- ½ cup dried hibiscus flowers
- 3 cups water
- 6 tablespoons homemade chili powder (or chile piquin powder or Tajín)
- ¼ cup white sugar
- ¼ cup fresh lime juice
Instructions
- Simmer Fruit and Spices: In a medium saucepan, combine dried apricots, prunes, dried hibiscus flowers, water, homemade chili powder, and white sugar. Bring to a boil over medium-high heat, then reduce heat to low and let simmer for 30 minutes to soften the fruits and infuse the flavor.
- Cool the Mixture: Turn off the heat and allow the mixture to cool for about 10 minutes to a safe blending temperature, which helps preserve the fresh lime juice flavor added later.
- Blend Ingredients: Transfer the cooled mixture into a blender, add the fresh lime juice, and blend until smooth and well combined, ensuring the sauce has a uniform texture.
- Adjust Consistency: Check the sauce’s thickness and add a few more tablespoons of water if a thinner, more pourable consistency is desired. Blend again briefly to incorporate.
- Store the Chamoy: Pour the chamoy sauce into glass jars and refrigerate. The sauce can be stored for up to 2 months, making it a convenient condiment to enjoy with snacks, fruits, or dishes.
Notes
- You can substitute homemade chili powder with chile piquin powder or Tajín for convenience and flavor variation.
- Adjust sugar quantity as per your taste preference for sweetness and balance with the chili heat.
- If you prefer a chunkier texture, pulse blend the sauce rather than blending it completely smooth.
- Store the chamoy in airtight glass containers in the refrigerator to maintain freshness for up to 2 months.
- Use chamoy as a dip for fresh fruit, a topping for snacks like popcorn, or a flavorful addition to drinks like micheladas.
Keywords: chamoy sauce, homemade chamoy, Mexican sauce, apricot chamoy, hibiscus chamoy, chili sauce, fruit dip, spicy condiment
