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chamoy recipe in a small glass bowl and wooden spoon with cut fruit

Homemade Chamoy Sauce Recipe

Easy Chamoy recipe, a fruity, sweet, sour, salty and mildly spicy Mexican sauce used as a condiment and even in drinks.
5 from 9 votes
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Course: Condiments
Cuisine: Mexican
Keyword: chamoy, chamoyada, mangonada
Prep Time: 15 minutes
Cook Time: 25 minutes
Soaking Time: 20 minutes
Servings: 15 (makes about 900g/3 cups)
Calories: 59kcal
Author: Azlin Bloor

Equipment

  • 1 medium saucepan
  • bowls
  • scissors
  • kettles
  • slotted spoon
  • Blender
  • jars to store totalling 750ml/3 cups capacity

Ingredients

  • 60 g dried hibiscus flowers
  • 200 g dried apricots
  • 2 ancho chillies or guajillo
  • 3 chillies de arbol
  • 3 Tbsp tajín
  • 2-3 Tbsp fresh lime juice
  • 2-3 Tbsp white sugar
  • 1 tsp salt
  • 1 litre water 250ml/1 cup is for the chillies

Instructions

Apricots & Hibiscus (+ any other dried fruit)

  • Place the dried hibiscus flowers and apricots in a medium saucepan and top with 750ml (3 cups) of water.
  • Bring to a boil, then lower hear and simmer for 10 minutes. After 10 minutes, turn the heat off, cover and leave to soak for 20 minutes.

The Chillies

  • While the above is simmering, put the kettle on.
    Heat a small frying pan over medium-low heat and with a pair of scissors, cut the chillies straight into the pan in 2-3 pieces, losing as much of the seeds as you can. Dry toast the chillies for 3 minutes. Don't let them burn.
  • Tip the chillies out into a bowl and top with the just boiled water. Cover, and leave to soak for 20 minutes, like the hibiscus and apricots.

Blending

  • Using a slotted spoon, transfer the now soft hibiscus and apricots into a blender.
    Drain the chillies and add to the blender, followed by 2 Tbsp of the lime juice, tajín and 2 Tbsp of the sugar. Hold on with the salt.
  • Add 2 cups of the hibiscus-apricot soaking liquid, which should be a deep burgundy colour.
  • Blend everything until you have a fairly smooth mix.
  • Taste and add more sugar, lime juice or salt as necessary. You are going for a sweet, sour and salty flavour. You can also add more soaking liquid if you want your chamoy runnier. Blend again to mix.
  • Transfer to a sterilised jar and keep in the fridge for up to a month.

Notes

15 servings is based on about 4 Tbsp per serving.

Nutrition

Calories: 59kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 190mg | Potassium: 278mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2230IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
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