Homemade Chamoy for Mexican Snacks
Translated from Spanish, the language of the video.
Cooking Con Claudia cooked this in a YouTube video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Nazareth Simons on SeeMeCook
Sweet-and-sour, fruity, and mildly spicy homemade chamoy made with hibiscus, apricots, mango, and prunes. It is ideal for rimming glasses, serving with fruit, gummies, mangonadas, micheladas, and other Mexican snacks.
- Time
- 60 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Cuisine
- Mexican
Ingredients
- 710 g
- 30 g
- 90 g
- 90 g
- 70 g
- 150 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 1.43 kg before cooking, which is about 60 g per serving.
Steps
Place a medium pot on the stove and add the water, dried hibiscus flowers, dried apricots, dried mango, prunes, Miguelito chili powder, Tajín, sugar or sweetener, and chili powder.
Mix all the ingredients well with a spoon to distribute the powders and sweetener.
Heat the mixture over medium-high heat until it reaches a gentle boil.
When it begins to simmer gently, stir it again and taste it carefully. Adjust the sweetness with more sugar if desired, and add more chili if you prefer a spicier chamoy.
Reduce the heat to medium-low, cover the pot, and let the mixture simmer for 20 minutes, until the dried fruit is very soft and the flavors have concentrated.
Turn off the heat and let the mixture cool completely before blending.
Transfer the entire cooled mixture, including the solids and liquid, to a blender.
Blend until smooth and uniform. If you want it thinner or silkier, add a little more water and blend again until it reaches the desired consistency.
Serve the chamoy as a dip for rimming glasses, or serve it with spicy gummies, fruit, beer, pepinadas, micheladas, mangonadas, or your favorite beverage.
Notes
This recipe makes a generous amount of chamoy and works especially well as a dip for rimming glasses. Adjust the sugar, chili, and water to taste after cooking and before blending. Store the chamoy in an airtight container in the refrigerator; because it contains fruit and water, preferably consume it within a few days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 87
- Protein
- 1 g
- Carbs
- 22 g
- Fat
- 0 g
- Fiber
- 2 g
Where the calories come from
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