Chamoy Sauce
This Chamoy Sauce is SO EASY! A sweet, tangy, and spicy Mexican classic made from dried fruits and spices, perfect for drizzling on fruits or tacos.
Equipment
- Medium Saucepan
- Blender or Food Processor
- Measuring cups and spoons
- Fine mesh strainer
- Storage container
Ingredients
- 1 cup dried apricots
- 0.5 cup pitted prunes
- 0.5 cup dried hibiscus flowers
- 3 1/3 cups water
- 0.25 cup sugar
- 0.25 cup chili powder Use ancho chili powder or Tajín for a smoky kick
- 4.5 tablespoons fresh lime juice
Instructions
- Start by measuring out all your ingredients. Chop the dried apricots and prunes into smaller pieces to help them soften more quickly.
- In a medium saucepan, combine the chopped dried apricots, pitted prunes, dried hibiscus flowers, and water. Bring to a boil over medium heat, then reduce to low and simmer for about 20 minutes until fruits soften.
- Remove saucepan from heat and transfer mixture to a blender. Add sugar, chili powder, and fresh lime juice. Blend until smooth. Add more water if you prefer a thinner sauce.
- Optional: Strain the blended mixture through a fine-mesh strainer for an ultra-smooth texture.
- Allow the Chamoy sauce to cool completely before transferring to a storage container. Seal tightly and store in the refrigerator.
Notes
- Store Chamoy sauce in an airtight container in the fridge for up to two weeks.
- Freeze in ice cube trays for longer storage and thaw as needed.
- Adjust chili powder amount to control the heat level to your preference.