Ingrédients pour Chamoy
- Dried Ancho Chiles
- Apricot Preserves
- Fresh Lime Juice
- 1/2 cup granulated sugar
- 1-2 teaspoons sea salt (or to taste)
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Comment préparer Chamoy
- Gently toast the ancho chiles in a dry medium-hot skillet for 10 seconds per side, pressing them flat to release their aroma. Be careful not to burn them.
- Transfer the toasted chiles to a heatproof bowl. Pour hot tap water over the chiles, ensuring they are fully submerged. Let them rehydrate for 30 minutes, stirring occasionally to ensure even soaking.
- Carefully drain the rehydration water and discard.
- If desired, gently open each chile and remove the seeds and stems.
- Transfer the chiles to a high-speed blender.
- Add the fruit spread, lime juice, sugar, and salt to the blender.
- Blend until completely smooth and the consistency resembles a syrup. Add a small amount of water, if necessary, to achieve the desired consistency, blending as you go.
- Taste and adjust seasoning as needed. Add more salt, sugar, or lime juice depending on preference.
- Your delicious homemade chamoy is ready! Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
198 g
Sugar
737g
Fat
1g
Carbs
88g