Homemade Chamoy Sauce Recipe
This homemade chamoy sauce recipe is a versatile Mexican sauce with the ideal mix of sweet, savory and spicy, perfect on fruit, desserts, snacks and more, so easy to make!
Servings: 40 tablespoons
Calories: 11kcal
Ingredients
- 1/2 cup dried apricots
- 1/4 cup dried prunes or use raisins
- 1/4 cup dried hibiscus flowers
- 4 dried chiles de arbol dried chili de arbol peppers - optional, for spicy
- 2 cups water
- 3 tablespoons sugar
- 1 teaspoon tajin seasoning
- 1/2 teaspoon salt
- 3 tablespoons lime juice juice from 1 small lime
Instructions
- Add all of the ingredients except the lime juice to a large pan or sauce pan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the ingredients soften. They will plump up a bit.
- Cool, then transfer to a food processor or blender. Add the lime juice and process until smooth. Thin with water as needed. You can also strain it for a thinner sauce, if desired.
- Taste and adjust for seasonings. Enjoy!
Video
Notes
Makes about 2.5 cups.
Store in a covered container in the refrigerator. Will last 1 month or longer.
You can freeze chamoy sauce.
Nutrition
Calories: 11kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg