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Mexican

Chamoy

The classic Mexican pickled-fruit condiment: dried apricots and hibiscus simmered with guajillo and árbol chillies, then blended with lime, vinegar and piloncillo into a sweet-sour-salty-hot sauce for fruit, crisps, jicama and micheladas.

SnacksSidesUnder 400 kcal
35 min10 prep · 25 cookEasy155 kcalper serving
Chamoy

Method

  1. Tear open 2 guajillo chillies and pull out the stems, veins and seeds; snap the stems off 2 chiles de árbol. Toast all the chillies on a dry comal or heavy frying pan over medium heat for about 30 seconds a side, pressing them flat, until they smell toasty and turn a shade darker — do not let them blacken or the sauce will be bitter.
  2. Bring 250 ml of water to the boil in a small saucepan. Add the toasted chillies, 40 g of dried apricots and 5 g of dried hibiscus flowers, push everything under the water, cover and take off the heat. Leave to steep for 20 minutes, until the apricots are plump and soft enough to squash between finger and thumb.
  3. Tip the contents of the pan, soaking liquid and all, into a blender. Add 1 tbsp of lime juice, 1 tbsp of apple cider vinegar, 15 g of chopped piloncillo and 0.75 tsp of fine sea salt.

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Per serving

155kcal
3gprotein
39gcarbs
0gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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