Homemade Chamoy Sauce
Easy Chamoy recipe, a fruity, sweet, sour, salty and mildly spicy Mexican sauce used as a condiment and even in drinks.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
- 60 g dried hibiscus flowers
- 200 g dried apricots
- 2 ancho chillies (or guajillo)
- 3 chillies de arbol
- 3 tbsp tajín
- 2-3 tbsp fresh lime juice
- 2-3 tbsp white sugar
- 1 tsp salt
- 1 litre water (250ml/1 cup is for the chillies)
Instructions
- 1
Place the dried hibiscus flowers and apricots in a medium saucepan and top with 750ml (3 cups) of water.
- 2
Bring to a boil, then lower hear and simmer for 10 minutes. After 10 minutes, turn the heat off, cover and leave to soak for 20 minutes.
- 3
While the above is simmering, put the kettle on.Heat a small frying pan over medium-low heat and with a pair of scissors, cut the chillies straight into the pan in 2-3 pieces, losing as much of the seeds as you can. Dry toast the chillies for 3 minutes. Don't let them burn.
- 4
Tip the chillies out into a bowl and top with the just boiled water. Cover, and leave to soak for 20 minutes, like the hibiscus and apricots.
- 5
Using a slotted spoon, transfer the now soft hibiscus and apricots into a blender. Drain the chillies and add to the blender, followed by 2 Tbsp of the lime juice, tajín and 2 Tbsp of the sugar. Hold on with the salt.
- 6
Add 2 cups of the hibiscus-apricot soaking liquid, which should be a deep burgundy colour.
- 7
Blend everything until you have a fairly smooth mix.
- 8
Taste and add more sugar, lime juice or salt as necessary. You are going for a sweet, sour and salty flavour. You can also add more soaking liquid if you want your chamoy runnier. Blend again to mix.
- 9
Transfer to a sterilised jar and keep in the fridge for up to a month.