Chamoy Sauce

Homemade chamoy sauce embodies all the incredible flavors of Mexican cuisine! This recipe features dried fruits, ancho chiles, lime juice, and flor de Jamaica. The spicy, tangy, sweet, and salty flavors work perfectly with fruit, drinks, and frozen desserts.

Making chamoy sauce at home is surprisingly straightforward, requiring just a handful of ingredients. If you’re interested in the vibrant flavors of chamoy, my easy mango chamoy recipe is the perfect variation to try next!

Why I love this recipe

If you’ve ever been to Mexico, you’ve likely encountered chamoy. This condiment is sold everywhere in one form or the other. However, store-bought options are full of high-fructose corn syrup, artificial colors, and additives.

This chamoy sauce recipe is so much healthier! It’s made with natural fruit and no artificial ingredients. It’s also vegan, gluten-free, and oil-free making it suitable for just about any dietary need or preference. Plus, it can easily be made without sugar.

I combine dried apricots and plums with chiles, lime, sugar, hibiscus flowers, and tamarind. The end result is spicy, tangy, salty, and sweet. Plus, the color is vibrant red-purple and so smooth. It’s like nothing you’ve ever experienced before!

Ingredient notes

You only need 10 ingredients for this chamoy sauce recipe. Find a full breakdown and suitable substitutes below!

Chiles
For spice, I use ancho chiles and cayenne powder. This combination is mild to moderately hot and adds a smoky, subtly sweet flavor.

Substitute: Guajillo peppers and pasilla peppers will provide similar heat levels with fruitier notes. Or, try arbol chiles for a spicier chamoy sauce.

Dried fruits
I use a mixture of dried apricots and plums for a balance of tartness and sweetness.

Substitute: Try dried peaches or mangos for an equally delicious flavor. If you can get your hands on some, you can even try ume plums.

Flor de Jamaica (hibiscus flowers)
Dried hibiscus flowers add a beautiful red color and tart, cranberry-like flavor. You should be able to find flor de Jamaica at any Mexican food market or online.

Tamarind paste
Provides a distinctively sour and tangy flavor. You’ll have the best luck finding tamarind paste at Mexican or Asian food markets. You can also order some online.

Substitute: Lime juice mixed with a bit of brown sugar will emulate tamarind’s sweet-sour profile.

Lime
For another tangy, acidic component, I use freshly squeezed lime juice. Do not use lime juice from concentrate here! It’s not the same.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Don’t be intimidated by making chamoy sauce, even if you’ve never tried it. Follow my step-by-step instructions for the perfect flavors and textures. Look for the tips in green throughout this section for consistent and successful results!

Cooking

Step 1
Stem and seed the ancho chiles. Add the chiles, dried fruit, flor de Jamaica, cane sugar, salt, and water to a medium saucepan. Bring the mixture to a gentle boil, then reduce it to a simmer for about half an hour so the flavors release and meld together.

If you prefer an extra spicy sauce, you can leave the seeds in. Just note that the sauce won’t turn out as smoothly.

Step 2
Once the fruit has softened and the mixture looks ready, turn off the stove and let it cool. Transfer everything to a blender and mix the ingredients on high until the consistency is smooth.

Letting the mixture cool for a few minutes before transferring it to a blender will help prevent any kitchen accidents.

Step 3
Once blended, squeeze in fresh lime juice. Taste test and adjust any of the other seasonings to your preferences — more lime for tang, cane sugar for sweetness, or water until it reaches your desired consistency.

Step 4
Last, but certainly not least, add a pinch of cayenne powder for more heat. Serve your chamoy sauce right away, or transfer it to a mason jar or airtight container for storage. Happy eating!

The extra spice is optional, but I highly recommend it for a more authentic flavor.

Serving suggestions

Chamoy sauce is extremely easy to make and so versatile! I love it with fruits and veggies like mangoes, pineapple, papaya, watermelon, cucumber, and jicama.

You can use it as a marinade with tofu, as a dip with chips, to rim micheladas and Caesars with, or to drizzle on mangonadas. Another way to incorporate chamoy is in raspados (shaved ice) or paletas (popsicles).

Make dulces enchilados by covering vegan-friendly candies like skittles, gummy bears, or dried mangoes in chamoy and Tajin. Or, try your chamoy sauce atop chicharrones de harina or tostilocos.

Cooking tips

Add spice at the end: Taste the chamoy sauce once it’s blended, then add the cayenne to your preferred spice level. You can always add more, but you can’t take it away!

Adjust the consistency: I sometimes prefer a thicker sauce, and other times I thin it out. The great thing about making your own chamoy sauce is you get to decide on the final consistency!

Hold the lime: Don’t add lime juice while the ingredients are simmering. Squeeze the lime juice in once your chamoy is blended for the freshest flavor.

Stem and seed: I suggest stemming and seeding the chiles before blending them. Seeds can often taste bitter, so it’s better to add cayenne at the end for more spice.

Storage

Chamoy sauce is easy to make and both fridge and freezer-friendly. To prevent condensation, let it cool to room temperature before storing it.

Fridge
Chamoy sauce can be stored in the refrigerator for up to 1-2 months. For optimal freshness, keep it in an airtight glass jar or container. Glass doesn’t retain odors and is easy to clean, so it doesn’t affect the sauce’s taste.

Freezer
Freezing chamoy sauce is a great option for extending its shelf life. Pour the cooled sauce into ice cube trays. Once frozen, transfer the cubes to freezer-safe bags for up to 6 months. Just thaw the cubes on an individual basis when you need more.

Frequently asked questions

Watch how to make it

More recipes with chamoy

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.