Chamoy Sauce Food

CHAMOY SAUCE RECIPE

Chamoy Sauce Recipe image

Chamoy is a condiment from Mexico that is typically served as a dip with or drizzled on fresh fruit. It is made with fruit, such as apricot, mango or plum, chilies and lime juice and is bottled and sold in varying degrees of spiciness. While often made with pickled fruit, you can easily make this at home with apricot jam, lime juice and chile peppers. More than a condiment for fresh fruit or veggies, try it in our chamoy mango sunrise recipe or in a salmon tostada.

Provided by McCormick

Yield 10

Number Of Ingredients 5

Ingredients

1 cup apricot jam
1/4 cup fresh lime juice
2 tsps McCormick® Red Pepper, Crushed
1 tsp McCormick Gourmet™ Chile Pepper, Ancho
1 tsp salt

Steps:

Place all ingredients in blender container; cover. Blend on medium speed until smooth.
Store in covered container in refrigerator up to 5 days.

Nutrition Facts : Calories 88 Calories

CHAMOY SAUCE

Chamoy Sauce image

This authentic Mexican chamoy sauce is easy to make at home and is so much more flavorful than store-bought. Use to top your fruit, add to Micheladas, make Mangoladas... so many possibilities!

Provided by Yoly

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 4

Ingredients

1 cup apricot jam
¼ cup freshly squeezed lime juice
3 teaspoons ancho chile powder
1 teaspoon salt

Steps:

Combine apricot jam, lime juice, ancho chile powder, and salt in a blender; blend until completely smooth. Transfer to a covered jar and refrigerate.

Nutrition Facts : Calories 103 calories, Carbohydrate 27 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.5 g, Sodium 306.9 mg, Sugar 17.5 g

CHAMOY

Chamoy image

PREP TIME INCLUDES 30 minutes of hydration time. On a recent trip back to the U.S., my brothers introduced me to a yummy drink concoction called a Chamango. I was instantly hooked, but alas I knew that once back in Costa Rica it would become just a distant memory. I am so happy to say that I was wrong! Just happened to find a bag of Ancho chiles in the kitchen cupboard when I got home. I had purchased them on a trip Walmart in San Jose, not knowing what I would do with them. But since dried chiles are a rarity here, I snatched them up anyways. It must have been fate!!! Anyways, I scoured the web to find a recipe for Chamoy, the principal ingredient in the Chamango. Courtesy of Rick Bayless... found on a food blog "This Mama Cooks". Buen provecho...

Provided by Jostlori

Categories Sauces

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

3 dried ancho chiles
10 ounces apricot preserves
3/4 cup fresh lime juice
1/2 cup sugar
1 tablespoon salt

Steps:

Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side.
Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking.
Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender.
Add fruit spread, lime juice, sugar and salt. Puree.
Finished Chamoy should be the consistency of syrup. If necessary, add a bit of water to thin it to the right consistency.

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