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This deeply flavorful chamoy is the secret to making fruit and veggies impossible to resist. Sweet, tangy, and just the right amount of spicy, it comes together in less than an hour and is endlessly customizable. With a base of dried fruit and hibiscus, this homemade version packs even more punch than the store-bought bottle. Once you taste it, you may find yourself drizzling chamoy over everything from mango to cucumber or even adding it to drinks for an extra kick.
This recipe came together after a late-night snack craving and now it shows up at every summer picnic because everyone requests it.
Ingredients
- Water: adds the base for simmering and blends everything together Try to use filtered water for the cleanest flavor
- Dried apricots: provide body and a natural sweetness Pick plump moist ones for best results
- Dried hibiscus: brings color and a tart fruity brightness Choose vibrant red whole flowers if you can find them
- Prunes: round out the sauce with a rich deep flavor For a milder sweetness you can swap in golden raisins or regular raisins
- Granulated sugar: balances the acidity and spice Raw sugar or light brown sugar add a subtle depth
- Fresh lime juice: delivers freshness and zing Squeeze your own for maximum flavor
- Tajin: infuses classic chili lime flavor An alternative chili powder blend works in a pinch but adjust for saltiness
- Salt: sharpens and lifts all the flavors Use a fine sea salt for even mixing
Step-by-Step Instructions
- Boil the Fruits and Hibiscus:
- Combine water dried apricots dried hibiscus prunes and sugar in a medium pot Set the pot over medium heat and bring it to a full boil Watch closely as the sugar dissolves and the fruit starts to soften Immediately turn the heat down to low and let the mixture bubble gently for about thirty minutes Stir every five minutes or so to keep everything from sticking and to help the flavors mingle
- Let the Mixture Cool:
- When the fruit is very plump and the liquid smells fragrant remove the pot from the heat Set aside uncovered for ten to fifteen minutes so the mixture drops to a safe temperature for blending
- Blend for a Smooth Sauce:
- With a slotted spoon transfer the rehydrated fruit and hibiscus to a blender Pour in lime juice and Tajin Add a spoonful or two of the cooking liquid to help everything blend Blend for at least one minute until you achieve a completely smooth thick sauce If you prefer a pourable consistency drizzle in more of the reserved cooking liquid a little at a time and blend again Taste and add salt as needed
- Serve and Enjoy:
- Pour the chamoy into a glass jar or bowl Let it cool to room temperature before serving Drizzle generously over fresh fruit veggies or your favorite snack
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My favorite part is the aroma as the dried hibiscus and fruit simmer on the stove It always reminds me of my grandmother’s kitchen where the air was filled with tart and sweet scents that promised something delicious
Storage Tips
Once fully cooled store chamoy in a glass jar or airtight container in the fridge for up to five days If the sauce thickens after chilling simply mix in a splash of water to loosen it before serving
Easy Ingredient Substitutions
No apricots Try dried peaches or mangoes out for a twist If you have leftover hibiscus from making agua de jamaica use it here just give it a quick rinse before simmering You can swap sugar for agave or maple syrup for a less processed finish Just blend it straight into the sauce without simmering it
Ideas for Serving
Serve chamoy with cold fresh fruit like mango pineapple watermelon or jicama For a fun snack drizzle some over crispy cucumber slices and a sprinkle of Tajin It is also amazing as a dip for potato chips or swirled into a cold smoothie on a hot day
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A Quick Look at Chamoy’s Roots
Chamoy evolved in Mexico using preserved fruits and chiles for a balance of sweet salty sour and spicy It shares roots with Asian umeboshi sauces but has developed its own distinct Mexican identity over generations If you love bold contrasting flavors chamoy delivers in every spoonful
Commonly Asked Questions
- → What fruits can you pair with chamoy?
Mango, pineapple, watermelon, cucumber, and jicama are traditional favorites for drizzling chamoy.
- → Can you adjust chamoy's sweetness?
Yes, substitute sugar with agave syrup or adjust dried fruit to balance sweetness and tartness to taste.
- → How do you store chamoy?
Store chamoy in an airtight container in the refrigerator for up to five days. Stir before using if separated.
- → What gives chamoy its signature color?
Hibiscus flowers and dried chiles create chamoy's bright red hue and vibrant appearance.
- → Is chamoy spicy?
Chamoy is mildly spicy, but you can adjust the heat by altering the amount or type of chile powder used.
- → How can you use leftover hibiscus flowers?
Reuse strained hibiscus from agua de jamaica (hibiscus water) to enhance chamoy's fruity notes and reduce waste.