Have you heard of chamoy? This possibly addictive sweet and sour Mexican dipping sauce is the way to kick up your snacks.
Chamoy has a pleasant spiciness courtesy of chili powder and a nice tang from fresh lime juice. It is usually served with fruit but is also great drizzled over shaved ice, toasted nuts or even vegetables like jicama.
This versatile sauce is made with a blend of dried fruits, most often plums and apricots but sometimes mango. Some recipes like this one from chef Rick Bayless use jam as a base while fancier versions even call for hisbiscus flowers.
How To Make Chamoy Sauce
Here's a super quick recipe for making chamoy from scratch. It uses jam as a shortcut but the results are killer. Ready to learn how to make chamoy? Let's get started!
1 cup of apricot jam (or mango jam)
1/4 cup of fresh lime juice
2 teaspoons ancho chile powder
1/2 teaspoon of salt
Simply put all the ingredients into a blender and puree until smooth. For a spicier sauce just add more chile powder.
