Chamoy
How to make chamoy recipe - a classic Mexican sauce. Apricot jam, ancho or morita chilies, lime juice and sugar. Great syrup for fruit, vegetables and meat.
Author: Steve Cylka
Recipe type: Syrup, sauce and dip
Serves: 4
Ingredients
- 2-3 morita or ancho chilies
- 1 cup apricot jam
- ½ cup lime juice
- ⅓ cup sugar
- ½ tsp salt
Instructions
- Soak the dried chili peppers in warm water for about 30 minutes. Once soft, remove the stems and the seeds, if desired.
- Place all the ingredients in a blender and process until very smooth.
- Serve as a dip for fruit and vegetables or as a glaze or bbq sauce for meat.
Apricot Jam - 1 cup dehydrated Apricots or 6 apricots, 2 tbls white wine vinegar or lemon juice, and 2 tbls apple concentrate, no sugar pectin, water.
