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    Home » Recipes » Gluten-Free Sauces and Salad Dressings

    Published: Apr 11, 2022 · Modified: Jun 20, 2022 by Jen Wooster

    Chamoy Sauce

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    Jump to Recipe
    chamoy sauce being spooned into small bowl.
    chamoy in bowl and mangos with chamoy on a plate.
    chamoy sauce being spooned into small bowl.

    This easy chamoy sauce recipe does not require cooking and is made with a few pantry staples. Ready in 10 minutes! It tastes delicious, like the store-bought chamoy, but with no dyes or corn syrup. And it is vegan and gluten-free!

    chamoy sauce being spooned into small bowl.

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    Admittedly our chamoy recipe isn't totally authentic. And there are some great ones out there, if that is truly what you are after I recommend this chamoy recipe using dried flowers.

    But authentic chamoy contains a few hard-to-find ingredients, specifically those dried hibiscus flowers.

    Recently I was making our favorite mango and chamoy popsicles and I couldn't find chamoy sauce at the store. So I decided to make my own. And this recipe is surprisingly close and totally delicious!

    I now always keep some on hand along with my favorite avocado crema.

    Jump to:
    • Why This Recipe Works
    • 🧾Ingredient Notes
    • ⏲️How to Make Chamoy Sauce
    • 👩🏻‍🍳 Expert Tips
    • 🥗How to Use Chamoy
    • 🌡️Storage
    • Related Recipes
    • 💬Frequently Asked Questions
    • 📖 Recipe
    • ⭐Reviews

    Why This Recipe Works

    Mexico's favorite condiment, chamoy, is made from dried fruits including apricots and prunes, chili powder, sugar, lime, and dried hibiscus.

    I have substituted apricot jam to cover the dried apricots and sugar. Of course, lime juice is easy peasy.

    When making authentic chamoy sauce most home cooks use plain chili powder or Tajin. Tajin is a lime, dried hot pepper, and chili powder mix.

    Our recipe uses ancho chili powder to give a depth of flavor and a tad bit of heat. This ticks off the need for prunes, raisins, or dates which add color and a unique depth of flavor.

    Because the dried hibiscus flower is hard to come by, I increased the amount of lime juice to take the place of the sour notes the hibiscus adds.

    🧾Ingredient Notes

    In addition to the ingredients shown below. There are a few optional items you can add to make your own version of chamoy.

    recipe ingredients on a counter.

    If you don't have ancho chili powder, you can substitute regular chili powder plus a pinch of smoked paprika and a pinch of cayenne. Additional dried chilis or more cayenne can be added if you prefer more heat.

    For a deeper flavor, soak prunes or raisins in warm water for 30 minutes. Drain the water and add to the jam.

    I recommend sugar-free raisins or prunes as the apricot jam is incredibly sweet. You could substitute a low sugar or sugar-free jam to make sugar-free chamoy!

    See the recipe card for exact ingredient quantities.

    ⏲️How to Make Chamoy Sauce

    I wasn't kidding you can make chamoy from scratch without doing any cooking. It's a copycat chamoy sauce!

    Step 1- Blend

    Add all the ingredients to a blender. Blend on high for 30 seconds or until smooth. You can also use a mini food processor or an immersion blender. Just know it may take a few minutes longer.

    Step 2- Season

    There are different brands of chamoy each with its own blend of spices. This is a season-to-personal taste type of recipe.

    You may want to add a heavier spice, you can add dried chilis or cayenne. For a sourer flavor add more lime juice. Or even a dab of tamarind paste!

    To thin down the chamoy add warm water one tablespoon at a time.

    mangoes with chamoy sauce on a plate.

    👩🏻‍🍳 Expert Tips

    Use a quality apricot jam with a flavor you enjoy on its own as it is the primary driver in the flavor of this sauce.

    🥗How to Use Chamoy

    Chamoy is traditionally served over fresh fruit. Mango and chamoy and apples and chamoy are the most common. But it is great watermelon, pineapple, jicama, and papaya.

    I use chamoy in our mangonada popsicles. Which is the popsicle version of the popular mango slushy.

    Chamoy Rim Dip

    You can also reduce the chamoy sauce down to make a dip. This is often used to rim cocktail glasses. It would make a great addition to our mezcal paloma!

    To reduce the sauce, add to a small saucepan and heat on low. Reduce to your desired thicker consistency.

    🌡️Storage

    Chamoy sauce can be frozen (if it lasts that long). Otherwise, store the sauce in an airtight container for up to 10 days in the refrigerator.

    Related Recipes

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      Mango Habanero Salsa
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      Avocado Crema
    • Smooth style salsa in white bowl.
      Salsa with Canned Tomatoes
    • chimichurri in a bowl with a yellow spoon
      Authentic Chimichurri Sauce

    💬Frequently Asked Questions

    What is chamoy?

    Chamoy is a variety of sauces in Mexican cuisine that is made from dried fruit, chilis, and lime. It has a mix of sweet, sour, and spicy flavors.

    Is chamoy gluten-free?

    Most store-bought brands of the chamoy contain n gluten ingredients but check labels. This chamoy sauce recipe is gluten-free as written.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    chamoy sauce being spooned into small bowl.

    Chamoy Sauce

    This easy homemade chamoy sauce recipe comes together in minutes. Chamoy delicious condiment that balances sweet, salty, and sour.
    Servings: 10
    Prep: 5 minutes mins
    Cook: 0 minutes mins
    Total: 5 minutes mins
    5 from 11 votes
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    Equipment

    • Blender

    Ingredients
      

    • 1 cup apricot jam
    • ¼ cup lime juice
    • 1 tablespoon ancho chili powder
    • ¼ teaspoon kosher salt
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    Instructions
     

    • Blend until smooth on high for at least 30 seconds.
      1 cup apricot jam, ¼ cup lime juice, 1 tablespoon ancho chili powder, ¼ teaspoon kosher salt
    • Salt to taste
    Rate this Recipe

    Video

    Notes

    • Store in an airtight container for up to 10 days in the refrigerator.

    Nutrition

    Calories: 61kcal | Carbs: 16g | Protein: 1g | Fat: 1g | Fiber: 1g
    Author: Jen Wooster
    Course:: Condiment, Dip, Sauce
    Cuisine: Mexican
    Keyword chamoy recipe, chamoy sauce, how to make chamoy
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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