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Homemade Chamoy Sauce Recipe

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4.2 from 122 reviews

This homemade chamoy sauce is a vibrant, tangy, and sweet condiment made from dried apricots, prunes, and hibiscus flowers, blended with tajin seasoning, lime juice, and a touch of sugar. Perfectly balanced with a hint of spice and tartness, this sauce enhances fresh fruit, smoothies, and drinks with its rich and complex flavors.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • ¾ cup dried apricots (6 ounces)
  • ½ cup dried prunes (seeded, 3 ounces)
  • ½ cup dried hibiscus flower petals
  • 3¼ cups water

Seasonings and Additions

  • ⅓ cup tajin seasoning
  • Pinch of salt
  • ¼ cup sugar
  • ¼ cup freshly squeezed lime juice

Instructions

  1. Combine Ingredients: Add the dried apricots, prunes, and hibiscus flower petals to a medium-sized saucepan. Pour in 3¼ cups water and stir in the tajin seasoning, sugar, and a pinch of salt to evenly distribute the flavors.
  2. Simmer the Mixture: Heat the saucepan over medium heat until the mixture begins to simmer. Then reduce the heat to medium-low, cover the pan, and maintain a low simmer for about 30 minutes to soften the dried fruits and infuse the flavors.
  3. Cool Slightly: Remove the saucepan from heat and let the mixture cool for 10 minutes to prevent splattering or damage when blending hot liquids.
  4. Blend with Lime Juice: Transfer the hibiscus-fruit mixture into a blender and add the freshly squeezed lime juice. Blend on medium-high speed for 2-3 minutes until the sauce is smooth and homogenous. Exercise caution when blending hot liquids by allowing adequate cooling time before securing the blender lid.
  5. Adjust Consistency: If the sauce is too thick, gradually add small amounts of water and blend again until the desired pourable consistency is achieved.
  6. Serve or Store: Use the chamoy sauce immediately over fresh fruit, in smoothies, or mixed into beverages. Store any leftovers in an airtight container in the refrigerator for up to one week.

Notes

  • When blending hot liquids, always allow the mixture to cool slightly and remove the center piece of the blender lid to vent steam, covering the opening with a kitchen towel for safety.
  • Adjust sugar and tajin levels to taste depending on preferred sweetness and spiciness.
  • The sauce thickens as it cools; thin with water or lime juice if needed before serving.
  • Store refrigerated and consume within one week to maintain freshness.
  • This chamoy sauce pairs exceptionally well with sliced mango, watermelon, cucumber, or as a tangy addition to cocktails.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/homemade-chamoy-sauce-recipe/