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.
- 2-3 morita or ancho chilies
- 1 cup apricot jam
- 1/2 cup lime juice
- 1/3 cup sugar
- 1/2 tsp salt
Soak the dried chili peppers in warm water for about 30 minutes. Once soft, remove the stems and the seeds, if desired.
Place all the ingredients in a blender and process until very smooth.
Serve as a dip for fruit and vegetables or as a glaze or bbq sauce for meat.