Homemade Chamoy Sauce Recipe

homemade chamoy sauce in a glass jar with a wooden spoon.

5 (1 rating)

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 Time30

Rest Time15

Total Time45

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

Cuisine: Mexican

Servings: servings

Author: Yvette Marquez

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

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.

Expert Tips

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