Chamoy Sweet Spicy Tangy (Printable Version)
# What You'll Need:
→ Chamoy Base
01 -
250 ml water
02 -
70 g dried apricots
03 -
30 g dried hibiscus flowers
04 -
40 g pitted prunes
05 -
40 g granulated sugar
→ Seasonings
06 -
45 ml freshly squeezed lime juice
07 -
12 g Tajín chili powder
08 -
3 g fine sea salt, plus more to taste
# Step-by-Step Directions:
01 -
Combine water, dried apricots, dried hibiscus flowers, prunes, and sugar in a medium saucepan. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Stir occasionally to dissolve the sugar and cook the mixture for 30 minutes until fruits soften.
02 -
Remove the saucepan from heat. Set aside and allow the mixture to cool for 10 to 15 minutes before handling.
03 -
Strain the solids from the simmered liquid, reserving the cooking liquid. Transfer the boiled fruits and hibiscus to a blender. Add freshly squeezed lime juice and Tajín chili powder. Blend until the mixture is silky smooth.
04 -
If the sauce is too thick, add reserved cooking liquid, one tablespoon at a time, until the desired pourable consistency is reached. Taste and season with fine sea salt as needed.
05 -
Let the chamoy cool to room temperature. Drizzle over fruit, vegetables, or chips, or use as a dip. Refrigerate any leftovers in an airtight container for up to 5 days.
# Helpful Notes:
01 -
Substitute granulated sugar with agave syrup for a vegan variant; adjust amount to taste when blending.
02 -
For a sweeter flavor, replace lime juice with orange juice or add a touch more sugar.
03 -
If a smoother texture is preferred, strain the sauce after blending.
04 -
Swap hibiscus with unsweetened tamarind paste for a tangier version, adding the paste directly to the blender without boiling.