Mexican Chamoy Sauce Recipe From Scratch

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This popular Classic Mexican chamoy sauce is perfect to use as a dip with fruit, vegetables, or meat. Once you try our homemade Mexican chamoy sauce recipe from scratch, I can guarantee you it will be a regular condiment in your refrigerator.

Chamoy sauce is easy to prepare and uses simple ingredients like apricots, brown sugar, and chilis for a little bit of heat, and lime juice to balance all those flavors. If you don’t have apricots to make the chamoy sauce, you can use plums or mangos as a substitute.

Ready to make some Mexican chamoy sauce? Let’s do it!

Ingredients For Mexican Chamoy Sauce From Scratch:

• 4 fresh apricots (pitted and diced into cubes)
• 1 ancho chili (stem and seeds removed)
• 2 tablespoons lime juice
• 6 tablespoons brown sugar
• pinch of salt
• 3/4 cup of water

How To Make Mexican Chamoy Sauce From Scratch?

• In a medium-size pot add all the ingredients and bring the mixture to a boil over medium heat stirring occasionally.
• Reduce the heat to low medium and simmer for about 45-50 minutes or until the sauce reduces by two thirds, stirring every 5 minutes or so.
• Pour the mixture into a blender and pulse until smooth. If the chamoy sauce is too thick, add some water and pulse a few more seconds.
• Cool, then transfer the sauce into a jar with a lid and store in the refrigerator until ready to use.

Mexican Chamoy Sauce

Gina

The classic homemade taste of Mexican chamoy sauce is like no other. Made with fresh apricots, this easy to prepare chamoy sauce can be used as a dip with fresh fruits, veggies, and meat.

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Sauces and Condiments, Side Dish

Cuisine Central America, Mexican, South American

Servings 2 people

Calories 30 kcal

Ingredients

  

• 4 fresh apricots pitted and diced into cubes
• 1 ancho chili stem and seeds removed
• 2 tablespoons lime juice
• 6 tablespoons brown sugar
• pinch of salt
• 3/4 cup of water

Instructions

 

• In a medium-size pot add all the ingredients and bring the mixture to a boil over medium heat stirring occasionally.
• Reduce the heat to low medium and simmer for about 45-50 minutes or until the sauce reduces by two thirds, stirring every 5 minutes or so.
• Pour the mixture into a blender and pulse until smooth. If the chamoy sauce is too thick, add some water and pulse a few more seconds.
• Cool, then transfer the sauce into a jar with a lid and store in the refrigerator until ready to use.

Keyword apricot sauce, chamoy, chamoy sauce, Mexican chamoy sauce