Chamoy
photo by chrissyespinosa
- Ready In:
- 40mins
- Ingredients:
- 5
- Yields:
-
1.5 cups
ingredients
- 3 dried ancho chiles
- 283.49 g apricot preserves
- 177.44 ml fresh lime juice
- 118.29 ml sugar
- 14.79 ml salt
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Ohhhh my Lordy!!!!! I just made a batch of chamoy with this recipe and I could drink the whole bottle (but I'm pretty sure I would be sick). Can wait to use this for some Fritos locos. Fritos covered with shredded cucumbers and radishes, topped with chamoy, lime juice and tajin seasoning. This recipe is like candy!! Thank you!
-
Intriguing, I had to try this! Mine turned out only slightly spicy, and the recipe yielded 2 3/4 fl. cups. This made Recipe#483119 look like a sundae, which you will love if you love mango. Found my dried ancho chiles at a Mexican grocer. Thanks for sharing this recipe, Jositori. Made for The Wild Bunch for ZWT8's visit to Mexico.
RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!