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.
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
- 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
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