Chamoy Sauce Recipe

1. Set a large saucepot over medium heat. Remove the stems from the chiles and shake out the majority of the seeds.
2. In the pot, combine 6 cups of water, along with dried apricots, raisins, hibiscus flowers, all dried chilies, sugar, and Tajin seasoning. Cover and bring to a boil. Then stir well, lower the heat, and simmer for 15 to 20 minutes, uncovered.
3. Remove the Chamoy sauce from the heat and allow it to cool for 5 to 10 minutes. Then scoop the mixture into a blender. Cover and purée until very smooth.
4. Taste the sauce, add additional salt or Tajin seasoning if desired. You can also add additional heat by blending in crushed red pepper. If you would like to keep the sauce thick, it’s ready to use! Or thin it out by adding 1/2 cup of water at a time, puréeing in between, until you reach your desired consistency.

How to Make Chamoy Rim Dip –

1. To make a traditional Rim Dip, melt 10 Pulparindo candies (tamarind candy) in a large sauce pot. Stir in ½ cup chamoy and ¼ cup sugar. Simmer for 2-3 minutes. Then dip the tops of well-cleaned Mexican beer cans, canned cocktails, or cocktail glasses in the Chamoy Rim Dip. Flip the cans/glasses over and sprinkle with additional Tajin seasoning. Serve the cans as-is, or fill the cocktail glasses with blended tropical beverages like daquiris, pina coladas, or margaritas.