This easy chamoy sauce recipe does not require cooking and is made with a few pantry staples. Ready in 5 minutes! My chamoy sauce tastes so close to the real thing you won't believe it is a dupe!
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Admittedly my chamoy recipe isn't authentic, but it makes a great alternative to chamoy while taking a fraction of the time.
Chamoy is a lovely blend of sweet, sour, and salty and typically contains dried chiles and fruits like apricots and prunes plus hard-to-find dried hibiscus flowers. So how did I pack allt hat into this little recipe?
📖Why My Recipe Works
- I substituted apricot jam to cover the dried apricots and sugar.
- Using ancho chili powder gives a depth of flavor with a tiny bit of heat.
- I increased the lime juice to take the place of the sour notes the hibiscus adds.
🧾Ingredient Notes
- Jam- Use any type of apricot jam.
- Chili- 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.
⏲️How to Make Chamoy Sauce
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.
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!
👩🏻🍳Jen's Top Tip
To thin down the chamoy add warm water one tablespoon at a time until you reach your desired consistency.
🥗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 my mangonada popsicles. Which is the popsicle version of the popular mango slushy.
More Condiments to Try
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.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Chamoy Sauce (5 Minute Substitute)
Ingredients
- 1 cup apricot jam
- ¼ cup lime juice
- 1 Tablespoon ancho chili powder
- ¼ teaspoon kosher salt
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
Notes
- Store in an airtight container in the refrigerator for up to 10 days.
Chloe says
I tried it out and it came out perfect!!! Used it to make Mexican candy and it tastes just like the store bought ones. Easy and cheaper alternative.