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Chamoy sauce

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.


6 chili pepper (árbol chili peppers, stemmed and seeded)
2 c plums (stoned dried plums)
1⁄4 c lime juice (about 2 limes)
1⁄2 c brown sugar (or piloncillo)
2 t salt (or to taste)
1 c water
1 t vinegar (optional, apple cider or white vinegar)


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.

Total time
25 minutes
Cooking time
Preparation time
1 batch


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.


Mexican cuisine

sauces, condiments
blend, simmer, easy
Mexican food recipes
Food in the America