5 from 3 votes
Homemade Chamoy Sauce Recipe
Add this tangy, sweet, salty, and spicy authentic Mexican Chamoy Sauce to your kitchen! Made from dried fruits, chiles, lime, and salt, this flavorful condiment is perfect for pairing with your favorite snacks and dishes.
Cook Time
30 mins
Rest Time
15 mins
Total Time
45 mins
Servings:
12
servings
Calories:
175 kcal
Course:
Appetizer, Condiments, Snacks
Cuisine:
Mexican
Ingredients
- 4 cups water
- 1/2 cup granulated sugar
- 1/2 cup hibiscus flowers dried, also known as Jamaica flowers
- 1 cup dried apricot
- 2 dried chile de arbol peppers stemmed
- lime juice (to taste)
- tajin seasoning to taste
- salt (to taste)
Instructions
- In a medium saucepan, combine water, dried Jamaica flowers, dried apricots, sugar, and chile de arbol. Bring to a boil, then cover, reduce heat to low, and simmer for 30 minutes.
- Remove from heat and let the mixture cool, uncovered, for 10–15 minutes.
- Transfer the cooled mixture to a blender or food processor. Add lime juice and blend until smooth. Adjust seasoning with extra lime juice, Tajin, or salt as desired. For a thinner consistency, add additional water or lime juice.
- Pour the chamoy into glass containers for storage. Enjoy it with fresh fruit or use it to rim cocktail glasses.
Cup of Yum
Notes
- Storage Instructions
- Storage Instructions
- Expert Tips
- Expert Tips
- - To make chamoy thicker, simmer a bit longer with the lid off until it reaches the right viscosity for your needs. Need it thinner? Add an extra drizzle of water or lime juice.
- - Chamoy should be smooth, regardless of how thick you like it.
- - You need to give all the flavors time to meld, so make sure you simmer the sauce for a minimum of 30 minutes before blending.
- 1 batch makes 4 cups.
- Refrigerated - Homemade chamoy sauce should keep well in an airtight container in the fridge for up to a couple of weeks.
- Frozen - For longer storage, you can freeze chamoy for up to 6 months, then defrost overnight in the fridge when you’re ready to use it.
- Sauce or Paste - To make chamoy thicker, simmer a bit longer with the lid off until it reaches the right viscosity for your needs. Need it thinner? Add an extra drizzle of water or lime juice.
- Use a High-Speed Blender - Chamoy should be smooth, regardless of how thick you like it.
- Be Patient - You need to give all the flavors time to meld, so make sure you simmer the sauce for a minimum of 30 minutes before blending.
Nutrition Information
Calories
175kcal
(9%)
Carbohydrates
45g
(15%)
Protein
1g
(2%)
Fat
0.3g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.03g
(0%)
Monounsaturated Fat
0.03g
(0%)
Sodium
17mg
(1%)
Potassium
388mg
(8%)
Fiber
2g
(8%)
Sugar
42g
(84%)
Vitamin A
1325IU
(27%)
Vitamin C
0.4mg
(0%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 175
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 45g | 15% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 17mg | 1% |
| Potassium | 388mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 1325IU | 27% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.