Homemade Chamoy

Homemade Chamoy

from isabeleats.com
50 min
12 servings

This homemade chamoy sauce is the ultimate combination of sweet, sour, spicy, tangy, and sticky. This Mexican condiment is super versatile!

Ingredients

  • 4 cups water
  • 1 cup dried apricot
  • ½ cup pitted prunes
  • ½ cup dried mango
  • ½ cup dried hibiscus flowers ((can be easily found in most Hispanic grocery stores, sometimes labeled as “flor de jamaica”))
  • ½ cup white granulated sugar
  • 4 tablespoons chili lime seasoning ((like Tajín))
  • 2 tablespoons lime juice ((about 1 lime))

Directions

  1. 1

    In a medium saucepan or pot, add water, dried apricots, prunes, dried mango, dried hibiscus flowers, granulated sugar, and chili lime seasoning. Bring to a boil.

  2. 2

    Once boiling, cover and reduce heat to low and simmer for 30 minutes.

  3. 3

    Turn off the heat and uncover. Allow the mixture to cool for about 10-15 minutes.

  4. 4

    Add mixture into a food processor or blender along with lime juice and blend until smooth. Taste for seasoning and add more lime juice or chili lime seasoning if desired. For a more runny consistency, add more water 1 tablespoon at a time.

  5. 5

    Transfer chamoy into glass containers for storage. Serve with fresh fruit or rim glasses for drinks and cocktails.