Homemade Chamoy Sauce
Servings: 48 tablespoons
This chamoy sauce blends dried apricots, prunes and hibiscus with chile powder, lime juice and coconut sugar so it hits sweet, sour, spicy and salty all at once. Drizzle it on fruit or mangonadas, and it keeps for months in the fridge.
Ingredients
- 1 ½ cups water boiling
- 6 oz dried apricots
- 4 prunes pitted
- 2 tablespoon hibiscus flowers dried, optional
- 4 tablespoon chile powder
- ¼ cup coconut sugar
- ¾ cup lime juiced
- 1 tsp sea salt, unrefined to taste
Instructions
- Place the apricots, prunes, hibiscus flowers, if using, chile powder and coconut sugar in a heat-safe bowl. Cover with the boiling water and soak until the fruit is plump, 20 to 30 minutes.
- Transfer everything to a blender and puree until smooth. Add the lime juice and salt and blend again.
- Transfer to an airtight container and refrigerate until ready to use.
Notes
- Texture Tip: The sauce should be runny. Blend in more water or lime juice as needed.
- Prep Tip: Use soft, pitted prunes for the smoothest sauce.
- Chile Powder: Look for chile powder, made from ground dried chiles, at Hispanic grocery stores. Don't confuse it with chili powder, which is a spice blend.
- Storing: Chamoy keeps in an airtight container in the fridge for up to 1 month.
Nutrition
Serving: 1tbsp, Calories: 16kcal, Carbohydrates: 4g, Protein: 0.2g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 62mg, Potassium: 62mg, Fiber: 1g, Sugar: 3g, Vitamin A: 334IU, Vitamin C: 0.5mg, Calcium: 5mg, Iron: 0.2mg
