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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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 Cups
Ingredients Equipment Method

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

Equipment

  • 1 strainer
  • 1 Small pot
  • 1 Medium pot

Method
 

  1. 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,
  2. 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.
  3. 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.
  4. Let pot cool and place all ingredients into a blender including the reserved tamarind paste, ground chile de arbol and juice of two limes.
  5. Blend for 60 sec. or until a smooth consistency is achieved.
  6. 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!
  7. Store in the refrigerator after use. (stores refrigerated in an air tight container for about 4 weeks)