About this recipe
Chamoy is a Mexican condiment that combines sweet, tangy, and spicy flavors. When paired with hibiscus, it’s elevated to a whole new level.
Hibiscus chamoy brings a twist to the traditional recipe, making the sauce darker in color and more tart in flavor.
Just imagine pouring this sauce over sliced fruits, drizzling it onto snacks, or using it as a rim for your favorite drinks. This recipe is a staple for anyone looking to add bold Mexican flavors to their kitchen, with a hint of tartness from the hibiscus.
Homemade Hibiscus Chamoy Ingredients
- Cooked Hibiscus flowers: Dried hibiscus flowers, known as “flor de jamaica” in Mexico, add a beautiful color and tangy bite. Use the plumped flowers left after making agua de jamaica.
- Dried fruits: Apricots, cherries or cranberries can be used for this recipe.
- Chilies: For a spicy kick, add dried chilies like ancho or arbol. If you use chile de arbol, the sauce will be much spicier.
- Cane sugar or piloncillo: This balances out the tanginess and spice with a hint of sweetness.
- Fresh lime juice: The acidity brightens up the sauce.
- Salt and optional Tajin seasoning: Salt is essential, while Tajin adds a signature tangy and spicy element.
how to make
- Simmer the Ingredients: Start by adding the hibiscus flowers, dried fruit, chilies, sugar, and salt to a blender and pouring in one cup of boiling water. You could also do this in a glass or stainless steel bowl.
- Blend to Perfection: Blend until smooth. If needed, add 1/4 cup more water to adjust the consistency.
- Season and Adjust: Finish with fresh lime juice to taste, and add a pinch of Tajin or extra salt if you like.
- Store and Serve: Pour into a clean jar and refrigerate. It keeps well for up to a month in the fridge, so you’ll have plenty of time to experiment with it on different dishes!
Tips for the Best Hibiscus Chamoy
- Consistency Control: For a thicker chamoy, do not add more water when blending. Thin it out gradually if you prefer a pourable sauce.
- Adjust the Heat: Depending on your spice preference, you can use mild chilies like ancho or kick up the heat with chiles de árbol.
- Storage Tip: Store in an airtight container in the refrigerator for up to a month or freeze in small portions for an even longer shelf life.
Frequently asked questions
Hibiscus Chamoy
Hibiscus chamoy brings a twist to the traditional recipe, making the sauce darker in color and more tart in flavor. Just imagine pouring this sauce over sliced fruits, drizzling it onto snacks, or using it as a rim for your favorite drinks. This recipe is a staple for anyone looking to add bold Mexican flavors to their kitchen, with a hint of tartness from the hibiscus.
Equipment
Ingredients
- 2 cups hydrated hibiscus flowers
- 1 cup dried cherries or dried caranberries
- 3 tablespoons ground chile ancho subs with any other chili powder (or to taste)
- 1 tablespoon cane sugar
- 1/4 cup lime juice
- 1 cup water or hibiscus water
Instructions
- Simmer the Ingredients: Start by adding the hibiscus flowers, dried fruit, chilies, sugar, and salt to a blender and pouring in one cup of boiling water. You could also do this in a glass or stainless steel bowl.
- Blend to Perfection: Blend until smooth. If needed, add 1/4 cup more water to adjust the consistency.
- Season and Adjust: Finish with fresh lime juice to taste, and add a pinch of Tajin or extra salt if you like.
- Store and Serve: Pour into a clean jar and refrigerate. It keeps well for up to a month in the fridge, so you’ll have plenty of time to experiment with it on different dishes!
Nutrition
Serving: 1tablespoonCalories: 171kcalCarbohydrates: 39gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 144mgPotassium: 211mgFiber: 7gSugar: 26gVitamin A: 4283IUVitamin C: 6mgCalcium: 78mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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