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Chamoy
Sana Yousaf

Chamoy Recipe

A vibrant Mexican condiment blending sweet, spicy, and tangy flavors, perfect for drizzling over fruit, snacks, or drinks.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 10
Course: Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 cup dried apricots or tamarind pulp
  • 2 dried ancho chilies stemmed and seeded
  • 1 dried chile de árbol optional, for extra heat
  • 1/2 cup lime juice freshly squeezed
  • 1/4 cup sugar or honey/agave for vegan option
  • 1 tsp salt
  • 1 cup water
  • 1/4 cup hibiscus flowers optional, for floral notes

Method
 

  1. Soak the dried ingredients: Place dried apricots, ancho chilies, chile de árbol (if using), and hibiscus flowers in a bowl. Cover with 1 cup of hot water and soak for 20 minutes until softened.
  2. Blend the mixture: Transfer soaked ingredients (with soaking water) to a blender. Add lime juice, sugar, and salt. Blend until smooth, about 1-2 minutes. Add water 1 tbsp at a time if too thick.
  3. Strain for smoothness: Strain the mixture through a fine mesh sieve for a silky texture, pressing with a spoon to extract liquid. Skip for a chunkier sauce.
  4. Adjust seasoning: Taste and adjust with more lime juice, sugar, or salt as needed.
  5. Store and chill: Transfer to a clean jar. Refrigerate for at least 1 hour before serving.

Notes

  • Storage: Store in an airtight jar in the fridge for up to 1 month or freeze in ice cube trays for up to 3 months.
  • Substitutions: Use prunes or tamarind paste instead of apricots. Swap sugar for stevia for a sugar-free version.
  • Spice it up: Add more chile de árbol or cayenne for extra heat.
  • Serving ideas: Drizzle over mango, pineapple, or cucumber, or use in micheladas or as a candy dip.

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