Chamoy Recipe

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 more.


Stem and seed the ancho chiles. If you’d prefer your sauce to be extra spicy, you can always leave the seeds in. Just note, it won’t turn out as smoothly. Add both of them along with the dried fruit, flor de Jamaica, cane sugar, salt, and water to a medium saucepan.


Bring the mixture to a low boil, then reduce it to simmer for about half an hour. Allow the mixture to cool for a few minutes before transferring it to the blender to prevent any accidents. Mix it on high until the consistency is smooth.


At this point, you can 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.


Last, but certainly not least, we like to add a pinch of cayenne powder for more heat! Serve your chamoy sauce right away, or transfer it to a mason jar.


Find full recipe measurements, tips, variations, and more at the link down below!