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Best Homemade Chamoy Sauce

A bright and tangy homemade chamoy sauce that combines dried apricots, prunes, hibiscus, lime, and chili for a flavorful addition to snacks and meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 tablespoons
Course: Condiment, Sauce
Cuisine: Mexican
Calories: 20
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup dried apricots
  • 1/2 cup prunes, seeded
  • 1/2 cup dried hibiscus flowers
  • 3 cups water
  • 6 tablespoons homemade chili powder or chile piquin powder or tajin Choose based on spice preference.
  • 1/4 cup white sugar Can be reduced for a lower calorie option.
  • 1/4 cup fresh lime juice Freshly squeezed for best flavor.

Method
 

Cooking
  1. In a medium saucepan, bring all ingredients except the citrus juice to a boil.
  2. Reduce heat to low and simmer for 30 minutes.
  3. Turn off heat and let rest until cooled off, about 10 minutes.
  4. Add everything to a blender including the lime juice and blend well.
  5. Check for the liquid consistency and add a few more tablespoons of water for a more liquid consistency if desired.
  6. Transfer to glass jars and store in the refrigerator.
  7. It will last about 2 months.

Notes

Use chamoy as a dip, glaze, or dressing. Portion control is key for healthy servings.