Chamoy sauce from scratch is easier than you think. This popular condiment is loved all over Mexico for its unique sweet, salty, sour, and spicy flavor. Mix it with fruit, drinks, or even ice pops to enhance the overall flavor experience. Make a batch or double the recipe for the next Mexican party. I can guarantee you and your family will love it.
The New Mexican Condiment
This sauce is a Mexican condiment that has a sweet, sour, tangy, and spicy flavor. It doesn't matter where in Mexico you are located; you will see this sauce mixed with something. Chamoy has become very present in Mexican cuisine and culture. I will say that this condiment is relatively new, and its popularity has grown since around the 80’s and is now commonly used in traditional Mexican snacks and street foods.
In This Post
Nowadays, this condiment is often associated with snacks and social gatherings for young adults. Some kids, believe it or not, would stroll to their neighborhood tienda (small grocery store) or street vendor and purchase a small snack with chamoy on their way home from school. For young adults, this chamoy sauce has also become a part of their gatherings, pairing it with fruit like fresh mango, cucumber, and pineapple, and drinks and used to drizzle snacks such as chips, tortilla chips, raspados (shave ice), candies, or even “Japanese” peanuts.
So, as you can tell, we love Chamoy sauce for its delicious and versatile flavor, cultural significance, and ability to enhance a wide variety of snacks and dishes. And I hope you love it too.
Frequently asked questions about Chamoy.
Before I share my recipe, I will answer the questions I usually get about this homemade recipe.
What is chamoy sauce?
Chamoy is a condiment that we use in Mexico with fruit, drinks, and snacks, to name a few. It is believed that its origin is from Asia, mainly Japan. However, in Mexico it became very popular. The tangy, salty, and sweet flavor is perfect for savory dishes, especially tropical fruits. Chamoy sauce is made with ingredients like apricots, prunes, lime juice, salt, and dried peppers, and it can be customized according to taste. It has become an important part of Mexican cuisine and culture, and it is loved for its versatility and unique flavor.
What does chamoy taste like?
The sauce combines ingredients such as apricots, lime juice, chile peppers powder, salt, and dried peppers, giving the result a mouthful of sweet, tangy, fruity, and spicy at the same time. Chamoy is perfect as a topping or dip for fruits desserts or snacks, its flavor combination can be refreshing and less overpowering, making it a unique and popular condiment.
Is homemade chamoy sauce better than store-bought?
Yes, anything homemade is better. Plus, you can easily tailor it to your taste, and it has a fresher flavor. Even though making the sauce takes a few minutes, store-bought chamoy is sometimes more convenient.
Is Chamoy the same as Tajín?
The answer is no; Chamoy is a thick sauce with a tangy and with a sweetness to taste. Tajin is a powder with a salty, citrus, and spicy taste due to the combination of dried chiles. Both chamoy sauce and tajin seasoning are great additions to fruit and Mexican candies and snacks.
Where do you buy Chamoy Sauce?
Chamoy sauce is usually available in the condiment aisle of Latin stores. You can also look for it in specialty food stores or online retailers. If you can't find it in stores near you, you can try making your own chamoy sauce using simple ingredients like dried apricots, prunes, hibiscus flowers, sugar, dehydrated lime powder, chili powder, and salt.
How do you store Chamoy?
Store your fresh sauce in the refrigerator in an airtight container or mason jars for a couple of weeks. For store-bought chamoy, Once opened, it's best to store chamoy in the fridge. This helps slow down the oxidation process and prevents the growth of bacteria.
How to Make Chamoy Sauce
Ingredients:
- Dried apricots
- Prunes seeded
- Dried hibiscus flowers (Jamaica)
- Water
- White sugar
- Chili powder
- Red crushed pepper
- Salt
- Cayenne pepper (optional, for extra heat)
- Smoked paprika (optional for a smoky flavor)
- Fresh Lime juice
- Fresh orange juice
Note: Please scroll down to the bottom card for a complete list of quantities.
Instructions:
This recipe is straightforward, and there is no need to separate the steps.
- First, place the dried apricots, seeded prunes, jamaica, sugar, and water in a saucepan over low heat.
- Let it simmer to a boil for about 20 minutes until the liquid is reduced and the ingredients soften.
Note: Dried hibiscus flower (jamaica) can be found at Latin stores and sometimes at specialty stores like Trader Joe’s, Whole Foods or online at Amazon.
- Meanwhile, with the help of a manual lime squeezer or juicer, extract the juice from the orange and limes and set them aside.
- After the ingredients in your pot are soft, add well incorporated, place them in your blender, with salt, chili powder, red crushed pepper, and the other spices ( if using), and blend until the consistency looks like a paste.
- Lastly, place the chamoy paste back in the saucepan, add lime and orange juice, and mix well.
- Remove it from the heat and let it cool. Once cooled, transfer the chamoy sauce to a glass jar or bottle for storage.
- Enjoy!
Note: Taste and adjust the seasoning, adding more chili powder or lime juice to achieve the desired balance of sweet, spicy, and tangy flavors.
What to Serve with Chamoy Sauce
Well, I am glad you asked. Chamoy is a versatile condiment, and there are several ways you can enjoy it. For example, you can add this sauce to fresh fruit, such as mango slices, watermelon, jicama sticks, and vegetables. It is also a great addition to paletas (popsicles), sorbet, Chamoyadas, mangonadas, tostilocos, and Micheladas or added to savory snacks like Fruit Gazpacho, chicharrones (fried pork rinds), to name a few.
Whether you prefer it sweet or savory, chamoy can add a unique and delightful flavor to a variety of dishes.
More Authentic Mexican Food Recipes
In case you would like to try other Mexican food recipes besides this delicious dish, try the following recipes:
- Michelada Recipe
- Mexican corn on the cob
- Hot piquin pepper powder
- Fruit Gazpacho, with an easy recipe for Chamoy
If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
-Mely
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina.
📖 Recipe
Chamoy
Ingredients
- 1 cup dried apricots
- ⅔ cup prunes seeded
- ½ cup dried hibiscus flower
- 3 cups water
- ½ cup sugar
- ¼ cup fresh lime juice
- ½ cup fresh orange juice
- 2 tablespoon chili powder adjust to taste
- 2 tablespoon red crushed pepper adjust to taste
- 1 tablespoon salt
- ½ teaspoon cayenne pepper optional, for extra heat
- ¼ teaspoon smoked paprika optional for a smoky flavor
Instructions
- First, place the dried apricots, seeded prunes, jamaica, sugar, and water in a saucepan over low heat.
- Let it simmer to a boil for about 20 minutes until the liquid is reduced and the ingredients soften.
- Meanwhile, with the help of a manual squeezer or juicer, extract the juice from the orange and limes and set them aside.
- After the ingredients in your pot are soft, and well incorporated, place them in your blender, with salt, chili powder, red crushed pepper, and the other spices ( if using), and blend until the consistency looks like a paste.
- Lastly, place the chamoy paste back in the saucepan, add lime and orange juice, and mix well.
- Remove it from the heat and let it cool. Once cooled, transfer the chamoy sauce to a glass jar or bottle for storage.
- Enjoy!
Video
Notes
- Dried hibiscus flower (jamaica) can be found at Latin stores and sometimes at specialty stores like Trader Joe’s, Whole Foods or online at Amazon.
- Taste and adjust the seasoning, adding more chili powder or lime juice to achieve the desired balance of sweet, spicy, and tangy flavors.
NEW COOKBOOK
BUY IT NOW
Julie Pattison
Great recipe! This is way healthier than the one I grew up eating and so easy to make at home. Now that I have my own kids, I can share my childhood treats with them in the comfort of our home. I will definitely be visiting your blog for more recipes.
Stefan
Good Morning Mely,
After you blend the ingredients, you add the paste back to the pot and add the lime and orange juice. At what heat and for how long does the pot stay on the heat?
Mely Martinez
Hi Stefan, yes, you place the paste back in the pot and add the orange and lime juice. This step is quick: 1 to 2 minutes on low-medium heat to mix the ingredients.