Chamoy

Chamoy

We are visiting my parents this week and yesterday we took a trip to a nearby town called Leamington. Leamington is not that large of a town but is known for tomato farming. As you drive around Leamington there are so many massive greenhouses that spread across the landscape. There are many Mexican immigrant workers in Leamington and one of the reasons I love to make a trip to this town is to go to an awesome authentic Mexican restaurant – Taco Tony’s. After we had a great meal at Taco Tony’s we went to a Mexican variety store that imports a bunch of different Mexican food products. I loaded up on ancho and morita chilies, some spices and a few canned products.

While there, my dad and I saw a jar of a red sauce called chamoy. Not knowing what it was, we picked it up to give it a try.  Once home, we went on the internet and discovered that chamoy is a popular Mexican sauce, used as a dip for fruit. The storebought sauce was ok, although there was not a lot of flavour in it. I like to make my own sauces so I searched online for some recipes and a list of the common ingredients in this sauce. Rick Bayless has a recipe on his site that I used and I was thrilled with the result. It is fruity, spicy and has the tartness of lime.

Rick Bayless used morita chilies so I used them as well and the result is a spicier chamoy than some might want. Ancho chilies would be a good substitute if a milder sauce is preferred. Make sure that the chilies are soaked in warm water so the soften.

I cannot wait to try this sauce with some cucumber slices freshly picked from the garden. I also plan to grill some chicken tomorrow and this sauce would be an incredible glaze. Reading on the internet I have heard of chamoy apples, chamoy popsicles and chamoy fountains so it is clear that this sauce is popular and versatile.


5.0 from 3 reviews
Chamoy
 
Prep time
Cook time
Total time
 
How to make chamoy recipe - a classic Mexican sauce. Apricot jam, ancho or morita chilies, lime juice and sugar. Great syrup for fr uit, vegetables and meat.
Author:
Recipe type: Syrup, sauce and dip
Serves: 4
Ingredients
  • 2-3 morita or ancho chilies
  • 1 cup apricot jam
  • ½ cup lime juice
  • ⅓ cup sugar
  • ½ tsp salt
Instructions
  1. Soak the dried chili peppers in warm water for about 30 minutes. Once soft, remove the stems and the seeds, if desired.
  2. Place all the ingredients in a blender and process until very smooth.
  3. Serve as a dip for fruit and vegetables or as a glaze or bbq sauce for meat.
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8 comments

  1. Very interesting! I like the combination of sweet spicy flavors here … I think I need to try this one … thank you Steve!

  2. Spicy, sweet… yes.. I think I will definitely like this sauce. Have a great visit with your parents. :)

  3. I can just imagine the flavors…ancho is one of my favorites and w/the lime and jam…yes, this has many applications. Likey likey!! ally :)

  4. I love Chamoy!!! I usually get it on snow cone or shaved ice with mango being the base flAvor and chamoy the topping!!!

  5. I just made this recipe and tried it with a granny smith apple and it was delicious! A must try for any Chamoy lovers.

  6. Thank you very much for sharing this recipe! I just made it and it came out REALLY good! I live in a little town in Oregon coast and the closest Mexican store is 45 minutes north of me and they don’t carry Chamoy sauce, so I started researching recipes to try and make it, yours is the third one I try and definitely the best! Thank you!

  7. Having grown-up in Mexico, I am familiar with the many different salsas and chiles, and I can say the “chamoy” salsa is very popular especially among kids and young adults (it is my favorite one!). It is typically poured over: mango, pineapple, watermelon, apples, jicama and cucumber. When it is poured over shaved iced, it is called “chamoyada” and it tastes awesome, especially when the base flavor is mango o tamarind. Now that I no longer live there I miss it like crazy so will definately make my own from now on! Thank for sharing the recipe!!!

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