Salsa de chamoy recipe

Ingredients

• 1 cup Onion (finely chopped)
• 3 Dried Guajillo Chilies (stemmed and seeded)
• 2 cloves Garlic (peeled)
• 2 Lemon (juiced (about 1/4 cup juice))
• 1/4 cup Chamoy (store‑bought, sweet‑spicy Mexican condiment)
• 1/2 tsp Salt (fine sea salt)
• 1 tbsp Tahini (smooth, unsweetened)

Instructions

1. Toast chilies, onion, and garlic

   Heat a dry skillet over medium heat. Add the dried chilies, chopped onion, and peeled garlic cloves. Toast, stirring frequently, until the chilies are fragrant and the onion is lightly golden, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium heat

2. Combine flavor base

   Transfer the toasted mixture to a mixing bowl. Add the fresh lemon juice, 1/4 cup chamoy, 1/2 tsp salt, and 1 tbsp tahini. Stir until everything is well incorporated and the salsa has a smooth, slightly thick consistency.

   Time: PT5M

3. Final seasoning and serve

   Give the salsa a final quick stir, sprinkle a pinch of extra salt if needed, and serve immediately with warm tortillas or as a topping for tacos, grilled meats, or fruit.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

12 g

Fat

3 g

Fiber

1 g