Tamarind Chamoy Recipe

Difficulty: Easy
Makes: 3 cups
Nutritional Info Per Serving (1 of 6 servings): 255 calories, 0 g total fat, 0 g saturated fat, 66 g carbohydrates, 4 g dietary fiber, 55 g sugar, 2 g protein, 0 mg cholesterol, 14 mg sodium
Total Time: 1 hour 20 minutes (includes time for cooling)
Active Time: 20 minutes

Chamoy is a sticky, tangy, and sweet Mexican condiment beloved for drizzling over fruits like mango, jicama, and cucumber, rimming cocktail glasses, flavoring summer drinks, or enhancing treats like mangonada. Homemade chamoymade from dried fruits, hibiscus, chile powder, tamarind, and sweetenerstends to be thicker and more flavorful than many store-bought versions; thin it with extra water if you prefer a looser sauce.

Ingredients

1 cup dried hibiscus flowers
1 cup dried apricots
1/2 cup prunes
1/2 cup raisins
1/2 cup tamarind puree
1/2 cup (lightly packed) dark brown sugar
1/4 cup granulated sugar
2 teaspoons chile-lime seasoning

Instructions

Combine the hibiscus flowers and 1 cup water in a medium saucepan over medium-low heat. Bring to a simmer and cook until the petals soften and the liquid turns a deep red, about 15 minutes.
Stir in the dried apricots, prunes, and raisins. Increase heat to medium and simmer until the fruit is tender, about 8 minutes.
Add the tamarind puree, brown sugar, granulated sugar, and chile-lime seasoning. Continue cooking, stirring occasionally to prevent sticking, until the mixture thickens, about 25 minutes. Remove from heat and cool for about 20 minutes.
Transfer the mixture to a blender with 1 1/4 cups water. Blend, pausing to scrape down the sides as needed, until smooth or until you reach your desired texture (about 40 seconds).
Use chamoy as a dipping sauce for fruit, a rim for summer drinks, or a condiment on snacks. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 6 months.