This homemade chamoy sauce is the ultimate combination of sweet, sour, spicy, tangy, and sticky. This Mexican condiment is super versatile!
Ingredients
4cupswater
1cupdried apricot
½cuppitted prunes
½cupdried mango
½cupdried hibiscus flowers(can be easily found in most Hispanic grocery stores, sometimes labeled as “flor de jamaica”)
½cupwhite granulated sugar
4tablespoonschili lime seasoning(like Tajín)
2tablespoonslime juice(about 1 lime)
Instructions
In a medium saucepan or pot, add water, dried apricots, prunes, dried mango, dried hibiscus flowers, granulated sugar, and chili lime seasoning. Bring to a boil.
Once boiling, cover and reduce heat to low and simmer for 30 minutes.
Turn off the heat and uncover. Allow the mixture to cool for about 10-15 minutes.
Add mixture into a food processor or blender along with lime juice and blend until smooth. Taste for seasoning and add more lime juice or chili lime seasoning if desired. For a more runny consistency, add more water 1 tablespoon at a time.
Transfer chamoy into glass containers for storage. Serve with fresh fruit or rim glasses for drinks and cocktails.
Notes
Adjust consistency: Chamoy has the consistency of thick barbeque sauce, so adjust accordingly for your desired consistency. For a thinner consistency, add water 1 tablespoon at a time while blending. For a thicker consistency, use 3 cups instead of 4 cups of water when cooking.
Dried fruits: Get creative with using different dried fruits. I recommend keeping the base recipe of hibiscus flowers, dried apricots, and prunes, but feel free to use dried pineapples, papaya, or even blueberries.
Spice level: You can adjust the spice level to your liking by adding or reducing the amount of chili lime seasoning, just taste as you go. You can also add 2-3 dried chile de arbol into the dried fruit mixture for an extra spicy kick.