HOMEMADE CHAMOY infused pickles (how to)

Ingredients

• 1 cup Pickles (sliced into 1/4‑inch chips; preferably dill or hamburger‑style pickles)
• 2 tbsp Chamoy Sauce (sweet‑sour Mexican condiment; can be found in the international aisle)
• 1 tbsp Valentina Hot Sauce (medium‑spicy Mexican hot sauce; adjust to taste)
• 1/4 tsp Salt (fine sea salt)
• 1 wedge Lime (optional, for serving)

Instructions

1. Slice the Pickles

   Using a sharp knife, cut the pickles into thin, bite‑size chips about 1/4 inch thick.

   Time: PT2M

2. Drain Excess Juice

   Place the sliced pickles in a colander, let the juice run off for a minute, then pat them dry with paper towels.

   Time: PT3M

3. Add Sauces and Salt

   Transfer the dried pickle chips to a mixing bowl. Drizzle the chamoy and Valentina hot sauce over them, then sprinkle the salt.

   Time: PT2M

4. Coat Evenly

   Toss the chips gently with a spoon or seal the bowl/zip‑lock bag and shake until every chip is evenly coated.

   Time: PT2M

5. Osmosis Rest

   Let the coated chips sit for 10 minutes at room temperature so the flavors can soak in through osmosis.

   Time: PT10M

6. Serve

   Transfer the snack to a serving plate, squeeze a lime wedge over the top if desired, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

35

Protein

0g

Carbohydrates

5g

Fat

0g

Fiber

1g