Easy Homemade Chamoy

This homemade chamoy sauce is sweet, sour, salty, and spicy. Use it to give a delicious kick to fruits, vegetables, snacks, and drinks.

Fresh fruits in a platter with a jar of homemade chamoy sauce in the middle.

About

Chamoy is a Mexican condiment very popular all over the country. You will find it almost everywhere and used in so many ways, from drizzled over fresh fruit to candies, tasty snacks, and even in drinks!

This versatile sauce is made of various ingredients, such as dried fruits, chili powder, salt, lime juice, and hibiscus flowers. The blend of those ingredients will result in a salsa with a particularly sweet, tangy, salty, and spicy taste like no other.

The Origins

Even though this sauce in Mexico is known and sold by the brand “Dulces Miguelito”, which began mass-producing it in 1970, some food historians believe that Chamoy has its origins during the colonial period when the trade routes from the Philippines brought many other Asian ingredients.

Among mangos and tamarind, a particular pickled Japanese plum called umeboshi was introduced and is believed it was the main inspiration for the Mexican chamoy sauce.

Texture and Flavor Profile

This homemade chamoy has a distinctive taste and texture. It is spicy, sour, salty, and sweet. It is a fun condiment and a comforting condiment at the same time.

Depending on the fruits used, it get also a tropical flavor and aroma kick from it, think of mango, pineapple, or tamarind.

The texture can vary, it can be runny, perfect to drizzle over food. Or, it can be like a paste, used to make candies or to dip fresh fruits on it.

Ingredients and Substitutes

Dried Fruit: We are using prunes and apricots in this recipe, but other dried fruits like mangos, raisins, and peaches work too.

Dried Hibiscus Flowers: Known in Spanish as flores de jamaica, this ingredient adds not only texture and color but also a particular tarty flavor.

Chili Powder: To keep things simple, we recommend using a blend of your favorite chili powder and adjusting the spiciness to your liking. If chili powder is not available, use dried chilies like chile de arbol, cayenne, guajillo, or any other red hot pepper.

Sugar: We like the bold flavor of cane sugar, but feel free to use muscovado or regular granulated sugar.

Related: What Are The Different Types Of Sugar?

Lime Juice: It adds a tangy and tart touch to the sauce. You can sub with bottled lemon juice or with lemon powder.

Water: How much water you add will depend on the texture you would like to achieve. If you want to make chamoy paste, use less water than the recipe calls for.

Chamoy sauce ingredients with names displayed on a countertop.

Now let’s see how to make the easy recipe…

Easy Homemade Chamoy Recipe

Place all ingredients, besides the lime juice, in a saucepan. Set heat to medium and bring to a boil.

Ingredients for homemade chamoy sauce boiling in a pot.

As soon as the water starts to boil, reduce the heat to low and simmer all ingredients for 30 minutes, stirring from time to time. Do not cover the pan.

Once 30 minutes have passed, remove the pan from the heat and place it in a cool spot, so it will cool down quickly. You can also transfer the mixture to a bowl so it will cool down faster.

Ingredients for homemade chamoy sauce cooked in a pot.

Once the mixture has cooled down, transfer everything to a blender or food processor, add the lime juice and then blend until you will have a smooth sauce. We blended it at high speed for 4 minutes.

Homemade chamoy blended in a food processor.

Taste and adjust seasonings to your liking. You can add more salt, chili powder, lime juice, or sugar.

Chamoy sauce in a jar with a spoon.

Last, adjust the sauce consistency by adding more water if you prefer. Then transfer the sauce to a bowl or store as suggested below.

Storage Suggestions

Transfer the chamoy sauce to a jar and store it in the fridge for up to 2 months. Make sure to always use a clean spoon for taking the sauce, preferably transfer the quantity needed to a bowl and eat it all, and never return leftovers to the jar.

Related: Why Glass Is Best For Storing Food?

In the freezer, this sauce will last about 4 months. To store it we recommend using small zip bags or ice cube trays. Thaw overnight in the fridge and use it as needed.

Fresh fruits in a platter with a jar of homemade chamoy sauce in the middle. Seen from above.

How To Eat

This delicious and particular sauce can be paired with so many foods, here are a few ideas for you:

Fresh Vegetables: Try this Mexican cucumber snack or drizzle over jicama, celery, carrots, or any other crunchy vegetable.

Fresh Fruit: Make our super fun Sandia Loca (crazy watermelon), or just add it to chunks of apples, mangos, papaya, peaches, watermelon, or pineapple.

Chips: Drizzle it over your favorite chips, or make our recipe for duritos (wheel chips). Want more fun? Serve those Tostilocos at your party!

Glaze: You could also use it to glaze pork chops, chicken wings, or meatball appetizers.

Drinks: Use it to prepare some mangonadas, or to rim mango michelada and tamarind margaritas, the sweet and spicy flavors add a nice kick to those drinks!

Watch The Video

Easy homemade chamoy sauce recipe.

Easy Homemade Chamoy

Spicy, sweet, sour, and salty. This chamoy sauce hits all spots and is the perfect pairing to fruit, vegetables, and many other foods!
PREP 5 minutes
COOK 30 minutes
TOTAL 35 minutes
Print Pin Rate
Author: Maricruz

Ingredients 

  • 1 cup dried apricots
  • ½ cup prunes (pitted)
  • ½ cup dried hibiscus flowers
  • cup chili powder (read notes)
  • ¼ cup brown sugar
  • ¼ cup lime juice
  • 2 teaspoon salt
  • 4 cups water

Instructions

  • Transfer all ingredients, besides the lime juice, to a saucepan.
  • Bring to a simmer and cook for 30 minutes over low heat mixing from time to time.
  • Allow the mixture to cool down completely.
  • Transfer everything to a blender and add the lime juice.
  • Blend for 4-5 minutes or until you will have a smooth sauce.
  • Adjust salt, lime juice, sugar, and spicy to taste.
  • Transfer to a jar and enjoy it or store for up to 2 months in the fridge and up to 4 months in the freezer.

NOTES

  • Chili powder spiciness can vary from brand to brand (or recipe), we recommend you start with a couple of tablespoons and adjust from there. 
  • You can also use dried chilies instead of chili powder, any red, dried, and spicy pepper can work, so use whatever you have available.
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Have any questions? Something you need to know about this recipe? Read the section below or get in touch with us, we’d be glad to help!

FAQ

What is chamoy sauce made of?

Homemade chamoy sauce contains dried fruits (apricots and prunes), chili powder, hibiscus flowers, brown sugar, salt, and lime juice.

Are chamoy and tajin the same?

No. Besides being liquid, chamoy also contains a variety of fruit (dried or fresh) and has a slightly sweet taste. Tajín is a powder prepared only with chilies, dehydrated lime, and salt.

What fruit is used in chamoy?

The most common are mango, apricot, plums, and tamarind. Depending on the recipe, it can be dried or fresh fruit.

Chamoy where to buy?

You can find this particular sauce at Mexican grocery stores and order it also online. In countries with a large Mexican community, you can find it also in local supermarkets.

It is vegan?

Yes, our homemade chamoy sauce doesn’t contain any animal products.

Similar Recipes

If you loved this easy chamoy sauce, check out other recipes for Mexican salsas!

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