Add this authentic spicy, sweet, salty and spicy Mexican Champoy sauce To your kitchen! Made with dried fruit, chillies, lime and salt, this tasty seasoning is perfect for combination with your favorite snacks and dishes.
With only 7 simple ingredients and 5 minutes of active preparation, you can mount a lot of this versatile sauce: ideal for romming cocktail, rain on fresh fruit, hops of hoping or spreading grilled corn.
Because you will love this recipe
My Homemade Chamoy Salsa it is not alone Super fast and easy To do only with a handful of ingredients: it is also better for you Since it is devoid of artificial food and food coloring Found in many versions purchased in the shop. As soon as Size, cook over low heat and mixtureAnd you will have a fresh and tasty Chamoy in a very short time.
If you are used to flavors to be separated in an orderly way sweet, salty, spicy or spicyChamoy is here to shake things! This exciting Flavor mash-up offers the best of all worlds, adding Great taste, bold To everything that touches.
This vibrant and versatile seasoning It can be used in both sweet and salty Dishes: guide fresh fruit, look for cocktails or even spread it on the grilled corn. Also, you can do it as a thin and paid sauce or reduce it to a dense and spreadable pasta Depending on how you want to use it!
What is Chamoy sauce?
Chamoy is a vibrant fruit sauce, similar to the syrup that is simultaneously sweet, fiery and acidic: it is also a firm point in Mexican cuisine. Its roots trace generations, but the history of origin is confused. It is likely that the sauce was a derivative of the Filippino Champoy (A sauce that is made with fruit in brine with an equally spicy and spicy flavor), arrived in Mexico as early as 1500.
Others attribute it to a Japanese immigrant named Teikichi Iwadare in the 1950s, which prepared a sauce with savory umeboshi plums (a variety of apricots). This story is perhaps less convincing, since the name presumably comes from the Chinese Suan Mei (“Aspro”) or Vietnamese dice (“Prune preserved”) – Because a Japanese immigrant would use a Chinese or Vietnamese name is not clear. In any case, it has evolved in the Craveble all-Flavors-In-One dressing that we know today!
Ingredients and replacements
The complete list of ingredients, quantities and instructions is available in the press recipe sheet below.
- Granulate sugar – Starting from simple white sugar ensures a neutral sweetness, leaving a lot of space to shine with fruit, chillies and condiments.
- Flowers of dry Jamaica – Also known as Ibisco, these Magenta Scuri petals add a naturally beautiful shade and an harsh flavor. You can find them in bulk in any Latin market, Buy onlineor uses sticks with strata tea bags.
- Dry apricots -The fruits add honey sweetness with a undertone full of almonds. Feel free to exchange plums, but note that the flavor will not be so sweet or complex if you do it. You can also use dry mango.
- Tree Chile – These lean and brilliant red chillies take a turning spicy and hazelnut spicker with a hot heat index that is up to 15 times spicy than a jalapeño, perfect for balanced all the sweetness.
- Lime juice – The acidity of lime juice helps to underline the harsh flavor that Hibiscus leads to the party. Make sure to use the newly squeezed juice for the best flavor.
- Tajín & Salt -Tajín is a mixture of salad chilli condiment that is often combined with Chamoy, especially for Romming cocktail. I like to add a little directly to the sauce for a further handle of flavor, together with a more salt touch if the heat becomes too intense to continue adding Tajín.
How to do Chamoy
It is a shot to mount my tajín chamoy sauce. Here’s how it is done:
Step 1: Subbolve. In an average saucepan, add water, flowers of dry Jamaica, dry apricots, sugar and chile de arbol. Bring to a boil, then cover, reduce the heat to low and cook over low heat for 30 minutes.
Step 2: cool. Remove from the heat and let the mixture cool, discovered, for 10-15 minutes.
Step 3: mixture. Transfer the cooled mixture to a blender or kitchen robot. Add the lime juice and mix until smooth. Regulates the dressing with extra lime juice, tajin or salt as desired. For a thinner consistency, add further water juice or lime.
Step 4: Shop and serve. Pour the Chamoy into a glass container for easy conservation and measurement.
Serve suggestions
The best part of this spicy sauce is how many ways you can use it: bring a unique and salty football to each sip or bite. Here are only some ideas to start:
- CHARMI RIM: Use your homemade Chamoy to produce frozen Chamoyadas or Mangonadas or use it to make a chamey edge for other cocktails such as my thin cantari.
- Chamoko Giomi: The addition of a thread of this sweet salted sweet syrup to your favorite paletas is an easy way for Snazz. I particularly like to use it with my pineapple palatas and mango pepper.
- Chamoy Dip: As mentioned above, the fact that this immersion sauce has All I Sapori – Savoory, Salty, Spicy, Sweet and Our – plays well with a wide range of foods. Above all I love mango with Chamoy! Try to serve the Chamoy sauce on Mexican fruit cups or Mexican fruit salad or to immerse grilled meats such as my Tequila Lime Biga Asada.
- Chamoy on grilled corn: Chamoy adds a daring sweet, spicy and spicy football to the Mexican corn of grilled road, either spread on Elote (corn on the cob) or seasoned on Esquite (corn in a cup) – mutual with mayonnaise, cotija cheese and a sprinkling of Tajín for the flavor for definitive road food!
Tips and tricks for homemade Chamoy sauce experts
Dry fruit – The dry apricots add honey sweetness with a rich subdued of almonds. Feel free to exchange plums, but note that the flavor will not be so sweet or complex if you do it. You can also use dry mango.
Salsa or pasta – You wonder how to make the chamey often? Cook over low heat a little longer with the lid until you reach the right viscosity for your needs. Do you need thinner? Add a further wire of water or lime juice.
Use a high -speed blender – Chamoy should be smooth, regardless of how much you like it.
Be patient – You have to give all the flavors the time to merge, then make sure to cook over low heat for a minimum of 30 minutes before merge.
Storage instructions
- Refrigerated – Homemade Chamoy sauce should be well in an airtight container in the refrigerator until a couple of weeks.
- Frozen – For a longer conservation, you can freeze Chamoy for a maximum of 6 months, then defrost during the night in the refrigerator when you are ready to use it.
Frequent questions
No. While these two beloved Mexican condiments are often coupled with each other and share some similar ingredients, they are very different. Tajin is a mixture of shabby dressing based on dry peppers, lime and salt, while Chamoy is a sauce based on dry apricots, hibiscus (or sometimes vinegar), sugar, lime juice, chillies and salt.
Hmmm, I’m not sure I tried it! They don’t necessarily seem to me a game made in paradise, but they are a game to try. In general, I prefer to use Chamoy with foods that have bright flavors, citrus fruits and fruity.
Mexican Chamoy is believed to have originally derived from a Filipino sauce, which in turn was influenced by Chinese immigrants in the Philippines. So, in a way, I suppose it both!
Because it is delicious, of course! It is different from any other sauce that I have tried, boasts a sweet, spicy, salty, harsh and salty aromatic profile that will make you come back more.
Other recipes of Mexican condiments
If you tried this Homemade Chamoy Salsa Recipe or any other recipe on my blog, please leave a 🌟 Evaluation of the stars and let me know how it went to comments under!
Prevent the screen from becoming dark
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In an average saucepan, add water, flowers of dry Jamaica, dry apricots, sugar and chile de arbol. Bring to a boil, then cover, reduce the heat to low and cook over low heat for 30 minutes.
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Remove from the heat and let the mixture cool, discovered, for 10-15 minutes.
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Transfer the cooled mixture to a blender or kitchen robot. Add the lime juice and mix until smooth. Regulates the dressing with extra lime juice, tajin or salt as desired. For a thinner consistency, add further water juice or lime.
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Pour the Chamoy into glass containers for storage. Have fun with fresh or use fruit to make cocktail glasses.
- 1 batch ago 4 cups.
- Refrigerated – Homemade Chamoy sauce should be well in an airtight container in the refrigerator until a couple of weeks.
- Frozen – For a longer conservation, you can freeze Chamoy for a maximum of 6 months, then defrost during the night in the refrigerator when you are ready to use it.
Suggestions for experts
- Salsa or pasta – To make the Chamoy more often, cook a little longer with the lid until you reach the right viscosity for your needs. Do you need thinner? Add a further wire of water or lime juice.
- Use a high -speed blender – Chamoy should be smooth, regardless of how much you like it.
- Be patient – You have to give all the flavors the time to merge, then make sure to cook over low heat for a minimum of 30 minutes before merge.
Calories: 175Kcal | Carbohydrates: 45G | Protein: 1G | Fat: 0.3G | Saturated fat: 0.01G | Polynsaturo fat: 0.03G | Monolysatuine fat: 0.03G | Sodium: 17mg | Potassium: 388mg | Fiber: 2G | Sugar: 42G | Vitamin A: 1325Iu | Vitamin C: 0.4mg | Soccer: 28mg | Iron: 1mg
Nutritional information is calculated automatically, so they should be used only as approximation.
