Add this amazing condiment to your culinary arsenal. It’s a little bit sweet, a little bit salty, and a little bit spicy!
As much as I enjoy experimenting with new dishes, I like doing the same with condiments, too. Chamoy sauce is one condiment I hadn’t heard of until recently, but I’m so glad I discovered it. The story of chamoy sauce is quite fascinating. Today, it’s a part of Mexican cuisine and one of the country’s most popular sauces, but it apparently has its roots in Asia, and may have reached Mexico via Filipino migrants.
Chamoy sauce is such a popular condiment in Mexico, partly because it’s so versatile. It hits all of your taste buds and can be customized to suit individual tastes. The first time you try chamoy sauce, it will be an explosion of flavor in your mouth. The main ingredients are fruits like apricots and prunes, so there is an inherent sweetness to it. But with the addition of chili powder and lime juice, there is also a diverse flavor profile that’s a little bit tart and sour and a little bit spicy.
Is Chamoy Sauce Healthy?
With so many natural ingredients, chamoy sauce may be considered a healthy condiment. Apricots boast vitamins C and A, while prunes are rich in vitamin K, vitamin B6, and manganese. The lime juice in the recipe is also a rich source of vitamin C, while dried hibiscus flowers are rich in antioxidants. The biggest drawback of this recipe is that it contains sugar. However, if you are strict about your sugar intake, you can omit the granules and instead rely on the prunes and apricots to provide the sweetness.
Adjust The Taste Of Chamoy Sauce
As mentioned, you can customize your chamoy sauce to fit your tastes. If you want it a little spicier, increase the amount of chili powder or add a small amount of cayenne. Likewise, adding more lime juice can make it a little more sour, while less sugar reduces the sauce’s sweetness. It’s also possible to change the taste of chamoy sauce by using other types of dried fruit in place of apricots and prunes, like mangoes and figs.
FAQs & Tips
Chamoy sauce should be stored in an airtight container or mason jar. If refrigerated, it can stay good for up to 2 months.
Both! Chamoy sauce can be used when it’s fresh and still warm, or stored for later use. You can also reheat it in a saucepan to restore its consistency if it’s been in the fridge.
Chamoy sauce has a variety of uses. It’s often drizzled onto food or used as a dipping sauce. Other times, it’s mixed into cocktails (such as the Michelada) or put around the rim of martini or margarita glasses.
Serving Suggestions
There’s no shortage of ways to enjoy chamoy sauce. You can drizzle it on fruit, like this classic Fruit Salad, or perhaps pour it over Roasted Strawberries. It’s also great to drizzle on desserts, including Frozen Yogurt or Cottage Cheese Ice Cream. I recommend trying chamoy sauce as a drizzle on top of appetizers like Air-Fryer Nachos, too. Chamoy sauce is also a viable marinade or dipping sauce for any meat dish. Try it with seafood like Chilean Sea Bass or Air-Fryer Mahi Mahi With Lime Butter.
Chamoy Sauce
Ingredients
- 1 cup dried apricots
- 1/2 cup pitted prunes
- 1/2 cup dried hibiscus flowers
- 3 1/3 cups water
- 1/4 cup sugar
- 1/4 cup chili powder such as ancho chili powder or Tajín
- 4 1/2 tablespoons fresh lime juice
Instructions
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In a saucepan, combine apricots, prunes, hibiscus, water, and sugar.
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Bring the mixture to a boil over medium heat. Reduce heat to low and simmer for 30 minutes until the fruits are soft.
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Remove the saucepan from heat and let the mixture cool for about 10 minutes.
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Transfer the cooled mixture to a blender. Add chili powder and lime juice. Blend until smooth.
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If the sauce is too thick, add water one tablespoon at a time until desired consistency is reached.
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Pour the chamoy sauce into a clean jar or container. Refrigerate until ready to use.
Nutrition
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