Best Chamoy Sauce
This chamoy sauce 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!
Equipment
- Kitchen shears
- Saucepan
- Blender
- Spatula
Ingredients
- 2 ancho chiles
- 1 cup dried apricots
- ½ cup dried plums, pitted
- 2 tablespoons tamarind paste
- ½ cup flor de Jamaica
- ¼ cup cane sugar
- 2 teaspoons sea salt
- 4 cups water
- ¼ cup lime juice
- ¼ teaspoon cayenne powder
Instructions
- Stem and seed the ancho chiles. Add the chiles, dried fruit, flor de Jamaica, cane sugar, salt, and water to a saucepan. Make sure there are no seeds in the tamarind paste, then add it as well.
- Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 30 minutes. Remove from the heat and allow the mixture to cool for ~10 minutes.
- Once cooled, transfer everything to a blender and squeeze in the lime juice. Mix on high until you reach a smooth consistency.
- Taste and adjust seasonings as needed, adding cayenne powder for spice, lime for tang, cane sugar for sweetness, or water until it reaches your desired consistency.
- Serve your chamoy sauce with fruits, vegetables, drinks, or chips. Transfer the rest to a mason jar or airtight container for storage. Happy eating!
Notes
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.
If you prefer an extra spicy sauce, you can leave the seeds in. Just note that the sauce won’t turn out as smoothly.
Letting the mixture cool for a few minutes before transferring it to a blender will help prevent any kitchen accidents.
The extra spice is optional, but I highly recommend it for a more authentic flavor.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 10kcal | Carbohydrates: 2.7g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 17.1mg | Potassium: 32.2mg | Fiber: 0.2g | Sugar: 2.1g | Vitamin A: 83.4IU | Vitamin C: 0.3mg | Calcium: 2.9mg | Iron: 0.1mg
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