Best Chamoy Sauce Recipe
Servings: 48 tablespoons
If you’ve never tried chamoy sauce before, you’re in for a flavor adventure. It’s surprisingly easy to make and instantly transforms anything you drizzle it on—whether you’re blending up a Mangonada or spicing up a fruit tray. This is the best chamoy recipe, delivering a magical balance of sweet, sour, spicy, and salty in one bold, addicting sauce.
Equipment
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.
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
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