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!
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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.
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.
In addition to the ingredients shown below. There are a few optional items you can add to make your own version of chamoy.
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.
👩🏻🍳 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.
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.
💬Frequently Asked Questions
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.
Most store-bought brands of the chamoy contain n gluten ingredients but check labels. This chamoy sauce recipe is gluten-free as written.
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- 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
- Store in an airtight container for up to 10 days in the refrigerator.