Best 3 Chamoy Recipes
**Chamoy: A Versatile Mexican Sauce with a Tangy and Spicy Kick**
Chamoy is a versatile Mexican sauce that is sure to tantalize your taste buds with its unique blend of sweet, sour, and spicy flavors. Made from a base of pickled fruits, chilies, and spices, chamoy has a thick, syrupy consistency and a vibrant red color. It is commonly used as a condiment for a variety of dishes, including fruits, snacks, and savory meals. This article presents three distinct chamoy recipes that cater to various preferences and dietary restrictions. The first recipe is a classic chamoy sauce made with fresh fruits and traditional Mexican spices, offering a well-balanced flavor profile. The second recipe is a spicy chamoy sauce that packs a punch with its generous use of chili peppers, providing a more intense heat experience. Lastly, the third recipe introduces a vegan chamoy sauce that is made without any animal products, making it suitable for those following a plant-based diet. Each recipe includes detailed instructions, ingredient lists, and helpful tips to ensure a successful chamoy-making experience. Whether you are a fan of sweet, sour, or spicy flavors, or simply seeking a unique addition to your culinary repertoire, these chamoy recipes have something to offer every palate.
CHAMOY SAUCE
This authentic Mexican chamoy sauce is easy to make at home and is so much more flavorful than store-bought. Use to top your fruit, add to Micheladas, make Mangoladas... so many possibilities!
Provided by Yoly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Combine apricot jam, lime juice, ancho chile powder, and salt in a blender; blend until completely smooth. Transfer to a covered jar and refrigerate.
Nutrition Facts : Calories 103 calories, Carbohydrate 27 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.5 g, Sodium 306.9 mg, Sugar 17.5 g
CHAMOY TAJíN CARAMEL APPLES RECIPE BY TASTY
Bring in fall with some homemade caramel apples. Make your caramel dip, which comes together with less than five ingredients and can be stored and reheated on the stove. Then roll your apple in tajin for a spicy fun twist!
Provided by Nichi Hoskins
Categories Desserts
Time 1h
Yield 8 apples
Number Of Ingredients 10
Steps:
- Grease a baking sheet with nonstick spray.
- Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
- Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
- Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes.
- Carefully transfer the caramel to a heatproof liquid measuring cup or a medium bowl. Stir in the chamoy.
- Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
- Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Roll in the tajín seasoning, then set on the prepared baking sheet. Repeat with the remaining apples.
- Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 83 grams, Fat 28 grams, Fiber 10 grams, Protein 4 grams, Sugar 66 grams
CHAMOY
PREP TIME INCLUDES 30 minutes of hydration time. On a recent trip back to the U.S., my brothers introduced me to a yummy drink concoction called a Chamango. I was instantly hooked, but alas I knew that once back in Costa Rica it would become just a distant memory. I am so happy to say that I was wrong! Just happened to find a bag of Ancho chiles in the kitchen cupboard when I got home. I had purchased them on a trip Walmart in San Jose, not knowing what I would do with them. But since dried chiles are a rarity here, I snatched them up anyways. It must have been fate!!! Anyways, I scoured the web to find a recipe for Chamoy, the principal ingredient in the Chamango. Courtesy of Rick Bayless... found on a food blog "This Mama Cooks". Buen provecho...
Provided by Jostlori
Categories Sauces
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side.
- Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking.
- Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender.
- Add fruit spread, lime juice, sugar and salt. Puree.
- Finished Chamoy should be the consistency of syrup. If necessary, add a bit of water to thin it to the right consistency.
Tips for Making the Best Chamoy:
- Use ripe fruit. Overripe or underripe fruit will not have the same flavor or texture as ripe fruit.
- Use a variety of chiles. The combination of different chiles will give your chamoy a more complex flavor.
- Roast the chiles before using them. Roasting the chiles will bring out their flavor and make them easier to blend.
- Use a food processor or blender to blend the ingredients. This will help to create a smooth and consistent sauce.
- Taste the chamoy before adding more salt or lime juice. Chamoy should be salty and sour, but it should not be overpowering.
- Let the chamoy age before using it. Aging the chamoy will allow the flavors to develop and mellow.
Conclusion:
Chamoy is a versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for drizzling over tacos, burritos, and nachos. It can also be used as a dipping sauce for fruits, vegetables, and chips. Chamoy is a delicious and easy-to-make condiment that is sure to please everyone at your table.
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