Homemade Chamoy Sauce Recipe

5 from 1 vote

You’re going to love our Homemade Chamoy Sauce. This versatile Mexican sauce is the perfect combination of sweet, sour, savory, and spicy. Drizzle Chamoy sauce over fresh fruit, ice cream, and pound cake, for an extra special treat.

Chamoy sauce in a jar with a spoon coming out of the jar.

Our homemade chamoy sauce also makes a delicious glaze for grilled chicken and pork adding a delightful flavor your whole family will love.

Chamoy sauce with fresh fruit on a white platter.

Serve this sweet and spicy sauce with your favorite fresh fruits at your next family get-together. It’s also a refreshing and unique option for potlucks or a Sunday brunch.

If you like making spicy homemade sauces, make sure to check out our creamy chipotle sauce and Nashville hot sauce recipes.

Table of Contents:

Ingredients to make Chamoy Sauce

Let’s start by gathering the ingredients we need to make my Homemade Chamoy Sauce recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

What is Chamoy Sauce?

Chamoy sauce is a popular Mexican condiment made from dried fruits and chili peppers. It is an incredibly versatile sauce that can be served with a wide variety of dishes from sweet to savory.

You can also use tanjin seasoning, chile piquin powder, or your favorite dried chili peppers.

To turn the heat level up another notch, add your favorite hot sauce, red pepper flakes, or a little cayenne pepper to the mixture. You can also replace the white sugar, with brown sugar for a richer flavor caramel flavor.

What can I use Chamoy Sauce for?

Drizzle it over your favorite fresh fruits. Try it with fresh mango, watermelon, pineapple, and peaches
It also goes well with cucumber and jicama.
Use it to rim your glasses for cocktails, micheladas, or beer.
Use it to make a Chamoyada, a Mexican drink made with mango sorbet or mango-flavored shaved ice.
You can also make dulce enchiladas by covering your favorite gummy candy or fruit snacks with Chamoy sauce and chili powder.

How to make Chamoy Sauce

Add the water, dried apricots, dried prunes, dried hibiscus flowers, chili powder, and granulated sugar to a medium saucepan over high heat.
Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
Remove the pan from the heat and let it cool for 10-15 minutes.
Add the cooled mixture to a blender.
Add the fresh lime juice and blend until smooth.

If the Chamoy sauce is too thick, add water, one tablespoon at a time, until it reaches the desired consistency.

Chamoy sauce in a bowl garnished with lime zest.

Mexico’s favorite condiment works equally as well on sweet dishes as it does on savory dishes. It also makes a delicious dipping sauce for tortilla chips.

Store any leftover Chamoy sauce refrigerated in a jar or airtight container for 4-6 weeks.

Recipe FAQ’s

How spicy is Chamoy Sauce?

The spiciness of the sauce can vary depending on the type and amount of chili peppers used to create it. It generally has a moderate level of spiciness, but can easily be adjusted to your taste preferences by adding more or less chili peppers.

How long does Chamoy Sauce last?

Refrigerated and stored in an airtight container it can last up to 6 weeks. But it’s best consumed within a week or two, as the flavors will start to dissipate the longer it sits.

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5 from 1 vote