How to make chamoy recipe - a classic Mexican sauce. Made with fresh apricots, limes, brown sugar and ancho chilies. Great syrup for fruit, vegetables and meat.
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 8
Ingredients
3ancho chilies
12fresh apricots
1/3cuplime juice
1 1/4cupbrown sugar
1/2tspsalt
1/2tsplime zest
1tbsptamarind pulp, optional
2cupswater
Instructions
Pit the fresh apricots and dice into small chunks.
Break the stems off the ancho chilies. Open up and shake out the seeds. Discard the stems and seeds.
Place all ingredients into a pot and bring to a boil. Lower heat so that it is a light boil. Stir often as it simmers.
Let the sauce simmer for about 45 minutes or until the liquid reduces by about two thirds.
Place all the ingredients in a blender and process until very smooth. If the sauce seems to thick, add a little extra water until it reaches desired thickness.
Serve as a dip for fruit and vegetables or even as a glaze or bbq sauce for meat.