Chamoy
Transform your snacking and cocktail game with this homemade chamoy recipe—a bold, savory-sweet Mexican condiment that tantalizes the taste buds with layers of flavor. Made from dried apricots, prunes, optional hibiscus flowers for a tangy twist, tamarind paste, and a kick of chili powder, this versatile condiment pairs perfectly with fresh fruits, crispy chips, or even as a zesty rim for your favorite drinks like micheladas. With just 10 minutes of prep time and a simple stovetop simmer, you can create a silky-smooth chamoy packed with rich, tangy, and spicy notes. Customize the heat and sweetness to your liking, then store it in the fridge for up to two weeks—ready to elevate your snacks and drinks at a moment’s notice.
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Recipe Information
Ingredients
- 1 cup Dried apricots
- 0.25 cup Dried hibiscus flowers (optional, for added tanginess)
- 0.5 cup Dried prunes
- 1 tablespoon Chili powder (preferably ancho or arbol)
- 3 tablespoons Tamarind paste
- 0.25 cup Granulated sugar
- 1 teaspoon Salt
- 2 cups Water
- 1 tablespoon Fresh lime juice
Instructions
In a medium saucepan, combine the dried apricots, hibiscus flowers (if using), dried prunes, chili powder, tamarind paste, sugar, salt, and water.
Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for about 20 minutes, or until the dried fruits are soft and have absorbed some of the liquid.
Remove the saucepan from the heat and allow the mixture to cool slightly, about 5–10 minutes.
Transfer the cooked mixture, including the liquid, to a blender or food processor. Blend on high until you achieve a smooth consistency.
Optional: If you prefer a thinner chamoy, you can strain the blended mixture through a fine-mesh sieve to remove any solids.
Stir in the fresh lime juice and adjust the seasoning to your taste. Add more chili powder for extra spice, sugar for sweetness, or salt to balance the flavors.
Pour the chamoy into a clean jar or container with a tight-fitting lid. It can be stored in the refrigerator for up to 2 weeks.
Serve chamoy as a topping for fresh fruits, vegetables, chips, or as an ingredient in micheladas and other beverages.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 122.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1453 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
