CHAMOY SAUCE—a condiment for almost anything

CHAMOY SAUCE—a condiment for almost anything

A dessert condiment?  Fudgy chocolate sauce—sweet, sticky strawberry syrup maybe.  Now here’s a Mexican sauce that’s not only sweet with fruit and sugar, but it’s savory with lime juice and spicy with chiles.  It’s available in jars in Hispanic grocery stores—but it’s very quick and easy to make.  Original recipes call for tajin seasoning and hibiscus flowers—down our way those are pretty hard to come by.  So, add them to the recipe if you have them, but it’s very tasty without them.  Sauce is used as a topping or dip for fruit, desserts and snacks—the complex flavor works for vegetables, meat and chicken too.

  • ½ cup dried apricots
  • ¼ cup raisins
  • Dried chiles or hot sauce to taste
  • 2 cups water
  • 1/4 cup sugar
  • ½ tsp salt
  • Juice from 1 lime

Put everything but the lime juice in a large sauce pan and bring to a boil.  Lower heat and simmer for 20-30 minutes until fruit is very soft.  Cool completely then add lime juice—use food processor or immersion blender until mixture is smooth.  That’s it.  Store in glass jar in refrigerator.

The Kitchen Hive


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