Homemade Chamoy Sauce Recipe
Chamoy sauce is a versatile Mexican sauce that is the perfect combination of sweet, sour, savory, and spicy, which makes it a delicious accompaniment drizzled over fresh fruit, ice cream, and pound cakes.
Servings: 10
Calories: 79kcal
Ingredients
- ¾ cup dried apricots
- ½ cup dried prunes seeded
- ½ cup dried hibiscus flowers
- 3 cups water
- 6 tablespoon chili powder more or less to taste (or chile piquin powder)
- ¼ cup granulated sugar
- ¼ cup fresh lime juice
Instructions
- Add the water, dried apricots, dried prunes, dried hibiscus flowers, chili powder, and granulated sugar to a medium saucepan over high heat.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
- Remove the pan from the heat and let it cool for 10-15 minutes.
- Add the cooled mixture to a blender.
- Add the fresh lime juice and blend until smooth.
- If the chamoy sauce is too thick, add water, one tablespoon at a time, until it reaches the desired consistency.
- Store the sauce refrigerated in airtight glass jars for 4-6 weeks.
Nutrition
Calories: 79kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 84mg | Potassium: 280mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1881IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg