Homemade Chamoy Sauce (Easy Mexican Chamoy Recipe)
If you grew up in Mexico, you grew up eating chamoy — on mango, on cucumber, on candy, on everything. It's one of those flavors that's impossible to describe to someone who hasn't tried it: sweet, sour, spicy, and salty all at once. This homemade chamoy sauce recipe uses real dried fruit, ancho chile, lime juice, and apple cider vinegar. It takes about 20 minutes, most of which is just soaking time. You blend it, taste it, adjust it, and you're done — with a chamoy that's better than anything from a bottle.
2 cups
Calories: 173kcal
Ingredients
- ¾ cup dried apricots
- 1 ½ cup boiling water
- 2 tablespoons cane sugar
- 2 tablespoons apple cider vinegar
- 4 tablespoons lemon juice
- 1 ½ tablespoon ancho chili powder or more if you like it very spicy
- ½ teaspoon sea salt
Instructions
- To prepare the apricot sauce, first soak the dried apricots in boiling water until the water cools down. Next, add the soaked apricots along with the soaking water and the rest of the ingredients to a blender.
- Blend the mixture until everything is well integrated. If the texture is too thick, gradually add a tablespoon of water at a time until you achieve the desired consistency. Taste the sauce and adjust the flavor as needed. You can add more chili or lemon juice depending on your personal preference.
Notes
- It keeps up to two weeks in a closed jar in the fridge.
- It is better to use limes than lemons.
- Ancho chili, use ground ancho chile powder. You can blend ancho chiles without seeds and stems into powder. If you like spicy Mexican sauces, you can add or sub them with chile de árbol (red chile peppers).
- Dried apricots. When purchasing apricots for the sauce, choose unsweetened ones to preserve the acidic flavor. Alternatively you can use, sour apricots, Turkish apricots, hibiscus flowers, dried prunes, ume plums, or tamarind can be used as substitutes.
- Apple cider vinegar. I buy organic apple cider vinegar because it has the most nutritional value. Substitute with rice vinegar if needed.
- Sugar. Use cane sugar or coconut sugar, whichever you like best.
Nutrition
Serving: 4tablespoons | Calories: 173kcal | Carbohydrates: 45g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 596mg | Potassium: 608mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1759IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg