Homemade Chamoy
This all natural Mexican inspired chamoy brings a flavor explosion to your taste buds. You wouldn't believe its made from a base of all things good for you, like delicious California prunes and other dried fruits. This chamoy hits all the right notes sweet, tart, salty and a little heat. It's a fabulous pairing drizzled over fresh cut fruit or even to rim cocktails and micheladas. If you've never experienced this popular Mexican sauce you are in for a real treat plus it's easy to make!
Equipment
- 1 strainer
- 1 Small pot
- 1 Medium pot
Ingredients
- 3/4 Cup Prunes
- ½ Cup Apricots Dried
- ¼ Cup Cranberries Dried
- 5 tsp Salt
- 4 Cups Water
- ¼ Cup Brown sugar
- 1/2 tsp Chile de arbol ground
- 2 tsp Crushed red pepper
- ½ Cup Hibiscus Dry
- 50 grams Tamarind Without shell (about two 4" pieces)
- 2 Limes
Instructions
- In a small size pot add in tamarind and 1 cup of water. Let it simmer on medium heat for 15 minutes. Stirring occasionally to break up pods,
- Place the tamarind pods and remaining liquid through a strainer on to a clean bowl. Remove as much pulp as possible from the pods. The seeds and stringy parts will be left behind. Set tamarind pulp aside.
- In a medium size pot add in 3 cups of water, hibiscus, prunes, apricots, cranberries, sugar, chili flakes and salt. Simmer on medium for 20 minutes.
- Let pot cool and place all ingredients into a blender including the reserved tamarind paste, ground chile de arbol and juice of two limes.
- Blend for 60 sec. or until a smooth consistency is achieved.
- Transfer to a mason jar and it's ready to enjoy on a variety of fresh cut fruit, popsicles and even to rim your favorite cocktail!
- Store in the refrigerator after use. (stores refrigerated in an air tight container for about 4 weeks)