Best 3 Chamoy Recipes
Chamoy is a versatile Mexican sauce or condiment that can be used to add a tangy, spicy, and sweet flavor to a variety of dishes. Made from pickled fruit, chili peppers, and spices, chamoy has a complex flavor profile that can range from sweet and savory to hot and spicy. Whether you're looking to add a kick to your favorite tacos, nachos, or fruit salad, or you're simply looking for a delicious dipping sauce, chamoy is sure to please.
Let's cook with our recipes!
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
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.
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
Tips:
- Use ripe, juicy fruits: This will ensure that your chamoy has a vibrant flavor.
- Experiment with different types of chili peppers: The type of chili pepper you use will determine the spiciness of your chamoy. For a mild chamoy, use ancho or guajillo peppers. For a spicier chamoy, use cayenne or habanero peppers.
- Don't be afraid to add other ingredients: You can add other ingredients to your chamoy to give it a unique flavor. Some popular additions include garlic, onions, cilantro, and lime juice.
- Be patient: Chamoy takes time to develop its full flavor. Let it sit for at least a week before using it.
Conclusion:
Chamoy is a versatile condiment that can be used in a variety of dishes. It can be used as a marinade, a dipping sauce, or a topping. It is also a popular ingredient in cocktails and other beverages. If you are looking for a new and exciting way to add flavor to your food, give chamoy a try.
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