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!
dried hibiscus flowers
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.
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.
Don't miss any recipe.
Subscribe for free to our
Maricruz Avalos F.