“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...”
READY IN:
40mins
YIELD:
1.5 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side.
  2. Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking.
  3. Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender.
  4. Add fruit spread, lime juice, sugar and salt. Puree.
  5. 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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