Chamoy Sauce
A sweet, tangy, and spicy Mexican Chamoy Sauce made with dried fruit, chili, lime, and hibiscus. Perfect for fruits, snacks, candies, or drinks.
Equipment
- Saucepan
- Blender or food processor
- Strainer (optional, for smooth texture)
- measuring cups/spoons
- Wooden spoon
Ingredients
- 1 cup dried apricots or dried plums
- ½ cup dried hibiscus flowers jamaica
- 3 –4 dried chili peppers ancho, guajillo, or chile de árbol
- 1 cup water
- ¼ cup lime juice fresh
- ¼ cup apple cider vinegar
- ½ cup sugar adjust to taste
- ½ tsp salt
Instructions
- In a saucepan, simmer dried apricots, hibiscus, and chilies in 1 cup water until softened (about 10 minutes).
- Transfer mixture to a blender and add lime juice, vinegar, sugar, and salt.
- Blend until smooth.
- Strain through a fine sieve for a silkier sauce (optional).
- Taste and adjust sweetness, salt, or spice as needed.
- Let cool and store in a sealed jar in the fridge for up to 2 weeks.
Notes
Nutrition Facts (per 2 tbsp, approx.):
• Calories: 60
• Protein: 0g
• Carbohydrates: 15g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 80mg
• Fiber: 1g
• Sugar: 12g