Chamoy Recipe (Easy Homemade Mexican Chamoy Sauce)

Homemade chamoy recipe by Yvette Marquez-Sharpnack of Muy Bueno, a sweet, sour, spicy Mexican chamoy sauce served in a jar with a wooden spoon, topped with chile lime seasoning and paired with fresh mango and jicama.

5 (1 rating)

Chamoy Recipe (Easy Homemade Mexican Chamoy Sauce)

Chamoy is a sweet, sour, spicy, and salty Mexican sauce made from dried fruit, chiles, lime, and salt. This easy homemade chamoy recipe comes together with simple ingredients and is perfect for drizzling over fresh fruit, rimming cocktails, or adding bold flavor to snacks and street foods.

Cook Time30

Rest Time15

Total Time45

Course: All Recipes, Appetizer, condiment, sauce, Snack

Cuisine: Mexican

Servings: servings

Author: Yvette Marquez-Sharpnack | Muy Bueno

Equipment

Blender

Ingredients

4 cups water
1/2 cup granulated sugar
1/2 cup dried Jamaica (hibiscus) flowers
1 cup dried apricots
2 dried chile de arbol peppers stemmed
Lime juice (to taste)
Tajin (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.

Video

Notes

Storage Instructions

Yield – 1 batch makes about 4 cups.
Refrigerate – Store homemade chamoy in an airtight container in the refrigerator for up to 2 weeks.
Freeze – For longer storage, freeze for up to 6 months. Thaw overnight in the refrigerator before using.

Expert Tips

Adjust consistency – For a thicker chamoy paste, simmer longer with the lid off. For a thinner sauce, add a splash of water or lime juice.
Blend until smooth – Use a high-speed blender for a silky texture, especially if making a thicker chamoy.
Let flavors develop – Simmer for at least 30 minutes so the sweet, sour, and spicy flavors fully meld together.
Adjust heat to taste – Start with fewer chiles and add more if you prefer extra spice.

Nutrition