Chamoy sauce is a versatile Mexican condiment with a unique combination of sweet, sour, spicy, and salty flavors. Made from pickled fruit, chili peppers, and lime.
In a bowl, soak the dried árbol chilies and dried plums in water for about 30 minutes until they soften. After soaking, drain the water from the chilies and fruits.
In a blender, combine the softened chilies, fruits, lime juice, brown sugar, salt, and 1 cup of water. Blend until smooth.
Taste and adjust seasoning if necessary. For a tangier flavor, add vinegar.
Pass the sauce through a fine sieve or strainer to achieve a smoother consistency.
Transfer to a saucepan and simmer over low heat for 10-15 minutes to meld the flavors.
Allow the sauce to cool, then transfer it to a sterilized glass jar or bottle.
Substitute dried plums with dried apricots, dried mango or a mixture of the three.
Chamoy is often used to flavor various dishes and beverages, from fruits to cocktails, offering a zesty kick that brightens any dish.
- Drizzle over fresh fruit like mangoes, watermelon, or pineapples.
- Use as a dip for potato or tortilla chips.
- Mix into cocktails for a tangy kick.
- Serve alongside grilled meats or seafood for a unique flavor twist.
Variety of chilies: Experiment with different types of chilies for varying heat levels.
Sweetener variations: You can replace brown sugar with honey, agave, or even a sugar substitute for a different flavor profile.
Spiced up: For an added depth of flavor, try adding a pinch of cumin or a touch of smoked paprika.
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