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This chamoy sauce recipe is the flavor explosion you’ve been missing. Think sweet, sour, spicy, and salty all in one spoonful. It’s bold, bright, and totally crave-worthy. I originally created this recipe for my Mangonada (basically the best frozen mango treat ever), but it’s so versatile, you’ll want to drizzle it on everything from fruit to roasted veggies.
What Does Chamoy Taste Like?
Short answer: everything at once. Chamoy hits sweet, sour, spicy, and salty notes in one go. It’s made from fruit and chiles but isn’t just spicy—it’s more about the balance. The lime juice adds a punchy tang, while the dried fruit gives it depth and sweetness. It’s seriously addicting.
Chamoy might be new to your kitchen, but once you try it, you’ll wonder how you ever lived without it. This version is inspired by the traditional Mexican condiment, using dried fruit, hibiscus flowers, chile powder, lime juice, and coconut sugar. It’s naturally sweetened, easy to customize, and doesn’t require standing over a stove. Just soak, blend, and store.
Ingredients in Best Chamoy Sauce
When you make your own homemade chamoy sauce instead buying a popular store-bought chamoy, you can avoid the following ingredients: citric acid, acetic acid, starch, xanthan gum, chamoy flavor, sodium benzoate, potassium sorbate. Making your guarantees real whole food ingredients like the ones below:
- Dried fruit: This is the base of your sauce, bringing natural sweetness and body. I use dried apricots and prunes because they blend up super smooth and have a deep, rich flavor. Look for unsweetened versions—they’re already sweet enough!
- Dried hibiscus flowers: These add a tart, floral note that makes this sauce feel extra special. I use Rose Mountain Herbs because they’re food-grade and gorgeous. Totally optional, but worth it if you can find them.
- Chile powder: Use pure chile powder, not American-style chili powder, which contains other spices. You want heat, not taco seasoning.
- Coconut sugar: A natural, unrefined sugar that tastes like caramel and brown sugar had a baby. It dissolves beautifully in the soaking water and adds a warm sweetness.
- Lime juice: You’ll need a lot—it’s what brings the zing! Use a hand juicer to save your wrists.
- Boiling water: Some chamoy recipes simmer everything on the stove, but I prefer soaking in hot water instead. It’s easier, more hands-off, and perfect for busy days.
Ingredient Swaps
No need to panic if you’re missing an ingredient—chamoy is super forgiving.
Want it even easier? Some versions use apricot jam instead of dried fruit, but I skip it to avoid the extra additives.
No coconut sugar? Use brown sugar or even cane sugar in a pinch.
Can’t find hibiscus? Skip it. You’ll still get a delicious, tangy sauce.
Out of prunes? Swap in raisins. They add a similar deep sweetness.
How to Make Chamoy
Homemade chamoy sauce might sound intimidating, but I promise—it’s easier than you think. You don’t need any fancy equipment or hours in the kitchen. With just a few simple steps (and a good blender), you’ll have a bold, flavorful sauce that’s way better than anything store-bought.
1. Start by boiling 1 1/2 cups of water in whatever way is easiest for you (I like using my electric kettle for easy pouring). While waiting for the water to boil, find a heat-safe bowl and add the dried fruit, flowers, chile powder, and coconut sugar. Pour the boiling water over the other ingredients and then set a timer for 20 minutes.
2. You’ll know the mixture is done soaking once the dried fruit has plumped up a lot (takes about 20-30 minutes). Pour the whole bowl, including the water, into a blender. You *can* use a food processor, yet I think a blender does a better job producing a smooth sauce.
3. Blend until smooth. Add in the lime juice and sea salt then blend again until combined. The result should be fairly runny, so if your sauce is thick, add more water or lime juice to thin it out.
4. Store in a glass container with a screw top lid (or another secure lid) and store in the refrigerator until ready to use.
Storage Tips
Fridge: Chamoy sauce lasts for 2–3 months in a sealed glass container.
Freezer: Freeze in ice cube trays, then pop into a bag for grab-and-go portions. Perfect for drizzling or as a smoothie add-ins!
Ways to Use this Chamoy Recipe
Here’s the deal—chamoy is amazing, but a little goes a long way. Start with a small drizzle and taste as you go. Trust me, I once dumped way too much on a mango and instantly regretted it. Lesson learned. Think about what you’re putting it on. If it’s something sweet like fruit or sorbet, stick with a milder chamoy. But if you’re making a spicy margarita or brushing it on roasted veggies, feel free to go bolder. It’s all about finding that sweet-spicy-salty-sour balance you love.
- Jicama with chamoy is a very popular combination
- Roasted vegetables with chamoy: Roasting is a great way to bring out the flavor of your favorite veggies. Amplify it by drizzling chamoy on top for an extra kick of flavor.
- Swirled into a Mangonada (a thick mango-lime smoothie with chamoy + chili lime seasoning)
- Poured over fresh mango, pineapple, or watermelon
- Drizzled over Blackberry Coconut Sorbet or fruit popsicles
- Rimmed around your Margarita Smoothie glass
Best Chamoy Sauce Recipe
Ingredients
- 1 ½ cups water boiling
- 6 oz dried apricots
- 4 prunes pitted
- 2 tbsps hibiscus flowers dried, optional
- 4 tbsps chile powder
- ¼ cup coconut sugar
- ¾ cup lime juiced
- 1 tsp sea salt, unrefined to taste
Instructions
- Place apricots, prunes, hibiscus flowers, chile powder and coconut sugar in a a heat-safe bowl. Cover with boiling water and soak 20-30 minutes or until fruit has plumped.
- Transfer contents to a blender and puree until smooth. Add lime juice and sea salt then blend again.
- Transfer to an air-tight container and refrigerate until ready to use.
Equipment
Notes
- Consistency should be runny. Add more water or lime juice to blender as needed.
- Chamoy sauce should last several months if kept refrigerated.
- For best results, use soft prunes (and make sure they are pitted!)
- Chile powder is made from ground chile pods. This can be found in most Hispanic grocery stores (don’t confuse it with chili powder… it’s not the same thing).
Nutrition
Common Questions
Chamoy sauce has got it all: sweet, spicy, sour and salty. The unique flavor comes from dried fruit, flowers and lime juice blended with chile powder and coconut sugar. The complex flavor profile makes it a versatile sauce for a variety of sweet and savory dishes!
My Mexican-inspired recipe has dried fruit, dried hibiscus flowers, chile powder and coconut sugar, soaked in boiling water. Once the dried fruit has plumped, I transfer everything to a blender along with lime juice and salt. The end result is a runny sauce that can be refrigerated and enjoyed for several months.
It can be, but it doesn’t have to be fiery. The spice level depends on the type and amount of chile powder you use. Most homemade versions are mildly spicy and balanced with sweetness and acidity, so even spice-sensitive folks can enjoy it in small amounts.
Chamoy is a Mexican condiment made from dried fruit (like apricots, prunes, or raisins), chile powder, lime juice, and a bit of sweetener. Some recipes also include hibiscus flowers for a tart, floral note. It’s blended into a smooth, pourable sauce with a bold sweet-sour-spicy-salty flavor.
When stored in a glass jar with a tight lid in the refrigerator, Chamoy sauce can last up to 2–3 months. You can also freeze it in ice cube trays for longer storage and easy single servings.
What kind of chilie? There’s, Chile Ancho Powder or Chile Chipotle Powder? Does it matter?
Hi jo,
It looks like Chile Ancho powder is the most commonly used in traditional chamoy. I think either would taste delicious though!
This sounds delicious.
This looks like an incredibly delicious tasting sauce! I love mangonadas and usually use store bought sauce, now I can’t wait to try this. Gonna give it 5 stars even before I try because – look at those ingredients! Will report back after I try
We’re excited to hear your thoughts!