Homemade Chamoy

Ingredients

• 1.5 cup water
• 1 hibiscus flowers (a handful)
• 200 g tamarind (one tamarind ball)
• 3 tbsp sugar
• 1 tbsp Tajín (or similar chili powder)
• 1 lime (optional, the juice)

Steps

1. 1

   In a pot over high heat, pour one and a half cups of water.

2. 2

   Add a handful of hibiscus flowers to the water and bring to a boil.

3. 3

   After boiling for 10 minutes, add the tamarind ball (approximately 200 grams).

4. 4

   Cook until the consistency thickens and the color turns a deep red.

5. 5

   Strain the mixture to remove the hibiscus solids and the tamarind seeds or fibers.

6. 6

   Return the strained liquid to the stove over low heat.

7. 7

   Add 3 tablespoons of sugar and one tablespoon of Tajín.

8. 8

   If you want an extra sour touch, add the juice of one lime at this point (optional).

9. 9

   Cook for an additional 5 minutes and remove from heat.

10. 10

    Let cool at room temperature; the sauce will thicken significantly as it cools.

Notes

This chamoy is ideal for accompanying micheladas, sour fruits like green mango or sour guava, and vegetables like cucumber. It keeps well in the refrigerator in a glass jar.

Nutrition per serving

• sauce
• chamoy
• mexican
• condiment
• vegan
• gluten-free
• side dish
• michelada