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How to make chamoy at home?
This chamoy sauce is straightforward and very easy to make. You can eat it as a snack on fruits , vegetables and mangonadas.
5
minutes
mins
0
minutes
mins
Soaking time
30
minutes
mins
35
minutes
mins
2
cups
Calories:
173
kcal
Ingredients
¾
cup
dried apricots
1 ½
cup
boiling water
2
tablespoons
cane sugar
2
tablespoons
apple cider vinegar
4
tablespoons
lemon juice
1 ½
tablespoon
ancho chili powder or more if you like it very spicy
½
teaspoon
sea salt
Instructions
Soak the apricots in the boiling water until the water cools.
Add the dried apricots and soaking water to the blender with the rest of the ingredients.
Blend until everything is well integrated. If it is too thick, add a tablespoon of water at a time until you achieve the perfect texture.
Try and adjust the flavor.
Add more chili or more lemon depending on your taste.
Video
Notes
It keeps up to two weeks in a closed jar in the fridge
Nutrition
Serving:
4
tablespoons
|
Calories:
173
kcal
|
Carbohydrates:
45
g
|
Protein:
2
g
|
Fat:
0.4
g
|
Saturated Fat:
0.02
g
|
Polyunsaturated Fat:
0.04
g
|
Monounsaturated Fat:
0.04
g
|
Sodium:
596
mg
|
Potassium:
608
mg
|
Fiber:
4
g
|
Sugar:
39
g
|
Vitamin A:
1759
IU
|
Vitamin C:
12
mg
|
Calcium:
35
mg
|
Iron:
1
mg
Course:
Snack
Cuisine:
Mexican vegan
Diet:
Vegan
Keyword:
healthy chamoy sauce, how to make chamoy, mexican candy, mexican sweet and sour sauce
Author:
Alejandra Graf