How to make ‘chamoy sauce’, the perfect compliment to any summer fruit l Gma
How to make ‘chamoy sauce’, the perfect compliment to any summer fruit l GMA is a easy Mexican recipe that serves 4. 50 calories per serving. Recipe by Good Morning America on YouTube.
Prep: 10 min | Cook: 19 min | Total: 39 min
Cost: $26.26 total, $6.57 per serving
Ingredients
- see video N/A Dried Arbor Chilies (Whole dried chilies, adjust heat to taste)
- see video N/A Dried Hibiscus Flowers (Flor de Jamaica) (Provides tart flavor and deep red color)
- see video N/A Dried Apricots (Adds natural sweetness)
- see video N/A Raisins (Adds depth of flavor)
- see video N/A Granulated Sugar (Balances sourness)
- see video N/A Water (Base for simmering)
- see video N/A Tahini (Adds creamy texture and nutty flavor)
- see video N/A Fresh Lime Juice (Provides bright acidity)
- ¼ teaspoon teaspoon Salt (Enhances overall flavor)
Instructions
Combine Ingredients and Simmer
Add the dried arbor chilies, hibiscus flowers, dried apricots, raisins, sugar, and water to a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 15 minutes, stirring occasionally.
Time: PT15M
Blend with Tahini
Transfer the hot mixture to a blender. Add the tahini and blend on high until the sauce is completely smooth.
Time: PT2M
Strain (Optional)
Pour the blended sauce through a fine mesh strainer into a clean bowl, using a spoon to press through any solids. This step creates a silky texture.
Time: PT2M
Finish with Lime and Salt
Whisk in the fresh lime juice and the quarter‑teaspoon of salt until fully incorporated.
Time: PT1M
Cool and Store
Allow the chamoy sauce to cool to room temperature, then transfer to a jar with a tight‑fitting lid.
Time: PT5M
Nutrition Facts
- Calories
- 50
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 1 g
- Fiber
- 0 g
Dietary info: Vegan, Gluten-Free
Allergens: Sesame
Ingredient Substitutions
- Instead of Dried Arbor Chilies: Dried Ancho Chilies, Dried Guajillo Chilies
- Instead of Dried Hibiscus Flowers (Flor de Jamaica): Dried Rose Petals, Cranberry Dried
- Instead of Dried Apricots: Dried Plums (Prunes), Dates
- Instead of Raisins: Golden Raisins, Currants
- Instead of Granulated Sugar: Coconut Sugar, Honey (adjust amount)
- Instead of Tahini: Almond Butter, Sunflower Seed Butter
- Instead of Fresh Lime Juice: Lime zest + water, Lemon juice (different flavor)
- Instead of Salt: Sea Salt, Kosher Salt
Equipment Needed
- Small Saucepan
- Blender
- Fine Mesh Strainer (optional)
- Whisk
- Measuring Cups and Spoons
- Knife
Critical Steps — Do Not Skip
- Simmer the fruit‑chili mixture for the full 15 minutes to extract flavor.
- Blend until completely smooth to avoid grainy texture.
- Strain the sauce if a silky finish is desired.
Chef Tips from the Video
- Toast the dried chilies briefly in a dry pan before adding for deeper smoky flavor.
- Use fresh lime juice rather than bottled for brighter acidity.
- If you prefer a smoother texture, blend twice: once with the chilies and fruit, then again after straining.
Troubleshooting
Sauce is too thick.
Add a tablespoon of water at a time, stirring until desired consistency is reached.
Sauce is too thin or weak in flavor.
Return to the saucepan and simmer an additional 5‑10 minutes to reduce and concentrate flavors.
Sauce is too spicy.
Increase the amount of sugar or add a bit more tahini to mellow the heat.
Storage
Refrigerator: Store in a sealed jar for up to 2 weeks.
Freezer: Freeze in ice‑cube trays for up to 3 months; thaw in refrigerator before use.
Room temperature: Do not store at room temperature for more than 2 hours due to fresh lime juice.
Make-Ahead Tips
- Chamoy sauce improves after resting 12–24 hours as flavors meld.
- Make a larger batch and freeze portions for future use.
Frequently Asked Questions
What is the cultural significance and history of Chamoy Sauce in Mexican cuisine?
Chamoy sauce originated in Mexico as a street‑food condiment, blending indigenous ingredients like hibiscus (jamaica) and dried fruit with Asian influences such as tahini. It is celebrated for its unique balance of salty, sour, sweet, and spicy flavors and is a staple at fairs, markets, and home kitchens.
What are the traditional regional variations of Chamoy Sauce in Mexico?
In northern Mexico, chamoy often includes more chili and less fruit, giving it a spicier profile. In central regions, the sauce may be sweeter with added apricots or plums, while coastal versions sometimes incorporate tamarind for extra tang.
How is Chamoy Sauce traditionally served in Mexican street food culture?
Street vendors drizzle chamoy over fresh fruit cups, sprinkle it on mango sticks, or coat salty snacks like peanuts and popcorn. It is also mixed with fresh lime juice and a pinch of salt to create a quick dip for cucumber or jicama slices.
What occasions or celebrations is Chamoy Sauce traditionally associated with in Mexican culture?
Chamoy is popular at festivals, fairs (ferias), and family gatherings where fruit platters are served. It also appears during Día de los Muertos celebrations as a colorful accompaniment to sweet treats.
What other Mexican dishes pair well with Chamoy Sauce?
Chamoy pairs beautifully with fresh mango, pineapple, cucumber, jicama, and even grilled shrimp or chicken tacos. It also complements spicy elote (Mexican street corn) when drizzled on top.
What are the authentic traditional ingredients for Chamoy Sauce versus acceptable substitutes?
Authentic chamoy uses dried arbor chilies, hibiscus flowers (flor de jamaica), dried apricots, raisins, sugar, water, tahini, lime juice, and salt. Substitutes can include other dried chilies (guajillo, ancho), dried plums or dates for apricots, and almond butter instead of tahini.
What are the most common mistakes to avoid when making Chamoy Sauce at home?
Common mistakes include under‑simmering the fruit‑chili mixture, which results in weak flavor, and over‑blending hot liquid without venting the blender, which can cause splatter or pressure buildup. Skipping the straining step can also leave a gritty texture.
Why does this Chamoy Sauce recipe use tahini instead of a traditional Mexican nut paste?
Tahini provides a smooth, creamy base that balances the acidity and heat while adding a subtle nutty flavor. Traditional Mexican versions sometimes use ground peanuts, but tahini creates a silkier texture that is easier to blend with the fruit‑chili mixture.
Can I make Chamoy Sauce ahead of time and how should I store it?
Yes, chamoy can be made up to three days in advance. Store it in a sealed jar in the refrigerator; the flavors will deepen. For longer storage, freeze in ice‑cube trays and transfer to a freezer bag.
What texture and appearance should I look for when making Chamoy Sauce?
The finished sauce should be glossy, deep reddish‑orange, and pourable but slightly thick—similar to a smooth fruit glaze. After straining, it should be completely free of pulp or grainy bits.
How do I know when Chamoy Sauce is done cooking?
The sauce is done when the fruit, chilies, and raisins have softened and released their flavors after a 15‑minute simmer, and the mixture has reduced slightly to a syrupy consistency before blending.
What does the YouTube channel Good Morning America specialize in?
The YouTube channel Good Morning America features a mix of lifestyle, cooking, and news segments, showcasing quick, approachable recipes like this Chamoy Sauce alongside broader morning‑show content.
How does the YouTube channel Good Morning America's approach to Mexican cooking differ from other cooking channels?
Good Morning America focuses on concise, viewer‑friendly demonstrations that fit into a busy morning schedule, often simplifying traditional techniques while still highlighting authentic flavors, unlike some channels that dive deep into regional culinary history.
Last updated: September 2, 2026
