What is Chamoy?

Ingredients

• 1 cup Dried Apricots (Can substitute dried plums or prunes; roughly chopped)
• 2 cups Water (For boiling the fruit)
• 1/4 cup Lime Juice (Freshly squeezed from about 2 limes)
• 2 tablespoons Chili Powder (Mexican chili powder or Tajín for authentic flavor)
• 1 teaspoon Salt (Kosher or sea salt)
• 2 tablespoons Granulated Sugar (Adjust to taste; optional for extra sweetness)

Instructions

1. Measure Dried Fruit

   Place 1 cup of dried apricots (or plums) into a measuring cup; if large, roughly chop them to fit the pot.

   Time: PT5M

2. Boil Fruit

   Add the dried fruit and 2 cups of water to a large pot. Bring to a boil over medium‑high heat, then reduce to a simmer and cook for 15 minutes until the fruit is very soft.

   Time: PT20M

   Temperature: Medium heat

3. Blend the Mixture

   Transfer the softened fruit and cooking liquid to a blender. Blend on high until completely smooth.

   Time: PT5M

4. Strain the Sauce

   Pour the blended puree through a fine mesh sieve into a bowl, using the back of a spoon to press out as much liquid as possible. Discard the remaining pulp or save it for a snack.

   Time: PT5M

5. Add Flavorings

   Stir in 1/4 cup fresh lime juice, 2 tbsp chili powder, 1 tsp salt, and 2 tbsp sugar. Mix until fully incorporated.

   Time: PT5M

6. Cool and Store

   Transfer the finished chamoy to a clean glass jar, seal, and refrigerate for at least 1 hour to let flavors meld.

   Time: PT60M

Nutrition Facts

Calories

45

Protein

0.3 g

Carbohydrates

11 g

Fat

0 g

Fiber

1 g