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"Mexico in a condiment" is how I describe this easy homemade Chamoy Recipe. The combination of heat (chipotle), sweet (fresh apricots and piloncillo), and tart (tamarind and lime) is absolutely addicting! At its simplest, pour it over fresh fruit or veggies, but don't stop there... Glaze fish or chicken, add it to a vinaigrette, make paletas. It's versatile, quick and easy to make, vegan, gluten free, and delicious!
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👩🏻🍳 Tamara Talks - What is Chamoy?
If you have seen store-bought chamoy, be forewarned! It is probably full of high fructose corn syrup and preservatives. YUCK! So, just don't go there...
Chamoy is a quintessential Mexican condiment with heavy Asian influences (think sweet and sour sauce). This Mexican condiment has its roots in a Chinese snack - a salty-sweet dried fruit called see mui. It only became popular in Mexico in the 1990s, but it took off in the younger generation among native Mexicans.
Not all chefs and food professionals appreciate chamoy, and much of it is so heavily processed. However, many of these chefs are taking the basic flavor combination, and coming up with their own riffs. In this spirit, I decided to create my own!
From the research I did on chamoy recipes, apricots and plums seem to be the most common fruits. Preserves or jam appear more often in recipes than fresh fruit. I'm always one to use ingredients closest to the source, so that is where I landed. If you can't get decent fresh apricots, see the Tips section for substituting preserves.
🍑 Is Chamoy Healthy?
Compared to store-bought chamoy? A resounding YES! Commercial chamoy is often heavy on ingredients like high fructose corn syrup, sodium, and preservatives. When you make it at home, you have control over how much sugar you use, the quality of the ingredients, the amount of sodium, and of course, you won't be using shelf stabilizing preservatives. The fresh fruit, chiles, raw sugar, etc. provide that addictive sweet, salt, tart combination without the bad stuff!
I would not suggest drinking a bottle of it... Think of it like hot sauce. It's a condiment and a flavor enhancer.
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- apricots - I wrote this chamoy recipe to use fresh apricots (it was apricot season). However, it will still be delicious if you substitute preserves or dried apricots.
- chipotles in adobo - Chipotles are smoked jalapeños, and their smoky flavor adds complexity to the finished chamoy. You can substitute dried and rehydrated red chiles.
- tamarind paste - Tamarind paste is available in International foods sections of many larger markets, and online. You can also make it from dried pods or paste.
- limes
- sugar - Piloncillo is my preference, but turbinado or brown sugar are good substitutes.
- sea salt
🔪 Instructions
- Process the ingredients - Add ingredients to the bowl of a food processor or a blender. Pulse until smooth.
- Cook down the chamoy - Pour the chamoy ingredients into a small saucepan. Bring to a boil then simmer 10 minutes. Cool before adding to an airtight container.
💭 Tips
This recipe is flexible, and should be adjusted to your tastebuds. Chipotles bring the smoky heat that we love, and with 8 apricots, we find 3 chipotles about right. If you're sensitive to heat level, start on the low end and add. Similarly, add sweetness, salt, and acid (limes and tamarind paste) to taste.
❓ FAQ
Many recipes for homemade chamoy use preserves. Choose one with no added sugar, and as natural as possible. Use 1 ½ to 1 ¾ cups. Add sugar a little at a time as the preserves will be sweeter than fresh fruit. Conversely, try rehydrating 1 ½ to 1 ¾ pounds of dried apricots. Drain water before adding them to the processor. You could also use fresh peaches, plums, or mangoes.
Piloncillo is a raw form of pure cane sugar that is very common in Mexican cooking. We love it at Andersen casa! The flavor is similar to molasses. Brown sugar is a decent substitute.
Because homemade chamoy has no preservatives, I keep it in my refrigerator up to a month. Otherwise, I freeze it in zip bags.
I am really excited about creating some healthyish recipes for using your homemade chamoy - a glazed salmon, paletas, perhaps a cocktail. In the simplest application, try it on fresh fruit. We love chamoy on pineapple and melon especially! In the meantime, check out the list down below the recipe for a few ideas!
📖 Recipe
Homemade Chamoy Recipe
Ingredients
- 8 apricots pits removed (about ¾ pound)
- 2-4 chipotles in adobo
- ½ cup water
- 1 tablespoon tamarind paste see Tips in post
- 2 limes juice and zest
- ⅓ to ½ cup grated piloncillo or brown sugar
- 1 teaspoon fine sea salt
Instructions
- Process the ingredients - Add ingredients to the bowl of a food processor or a blender. Pulse until smooth.
- Cook down the chamoy - Pour the chamoy ingredients into a small saucepan. Bring to a boil then simmer 10 minutes. Cool before adding to an airtight container.
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Recipes That Use Chamoy
Chamoy Glazed Salmon
Simple, quick, and healthy, chamoy glazed salmon features a sweet, spicy, tart chamoy glaze and is ready in minutes!
Boozy Mangonada Paletas
A paleta, or popsicle, with fruity mangonada spike with tequila and orange liqueur, layered with chamoy and tajín...
Mangonada Cake with Chili Lime Buttercream (vegan, soy-free) • Cooking on Caffeine
A sweet cake made from natural mango purée with sweet, tangy, and spicy chili lime buttercream, accented with chamoy and adorned with Mexican spicy candy, this cake is addictive in all the right ways!
Mangonada (Mexican Mango Smoothie)
Enjoy Mexican mango slushies at home topped with chamoy, chile and lime. The resulting combination is sweet, sour and spicy in the most refreshing way possible!
mjskitchen says
I can already taste the sweet, spicy, and smokey in this sauce. The apricots got frozen here this year with a late freeze, but I'm assuming I could use frozen apricots. thanks for sharing this. Happy 4th Tamara!
Tamara says
Bummer that the apricots froze, but yes, frozen apricots will be fine. You can also use apricot preserves, but that requires less sugar! Happy 4th to you MJ!