Chamoy Recipe

This chamoy recipe makes the perfect tangy, sweet, and spicy sauce to pour over your fruit or add to your favorite drink! All you need is 6 ingredients and 1 hour to make a batch that will last you all month.

If you’ve ever tried chamoy on fresh fruit, a mangoneada, rimmed a glass for a spicy margarita, or dipped a spoon right into the jar (guilty!), you know this sweet, tangy, and spicy Mexican sauce is truly irresistible. Today I’m sharing my homemade chamoy recipe made with real dried fruit, hibiscus, and a chili-lime kick — a healthy twist that’s as bold and flavorful as the bottled stuff, but made with simple, wholesome ingredients.

Whether you’re craving a healthier alternative to store-bought versions or just want to try making chamoy from scratch, this easy recipe has you covered.

What is Chamoy?

Chamoy is a classic Mexican sauce made with dried fruit, chiles, lime juice, and salt. It’s known for its unique flavor combo of sweet, sour, salty, and spicy. You’ll often see it paired with fresh fruit (like mango or jicama), added to Mexican candy, used as a rim dip for beverages like micheladas, or drizzled over snacks like chips or paletas. Think of it as the ultimate flavor enhancer.

While the bottled versions contain lots of sugar, artificial dyes, and additives, this homemade chamoy recipe is made from real ingredients you probably already have in your pantry.

Why You’ll Love This Chamoy Recipe

• Made with real, wholesome plant-based ingredients
• Makes it easier to eat more fruits and veggies
• Naturally sweetened and preservative-free
• Packed with bold, authentic Mexican flavor
• Super versatile and easy to customize

Ingredients

Here’s what you’ll need to make this chamoy recipe at home, plus some substitution ideas to keep it flexible:

• Dried Hibiscus Flowers (Flor de Jamaica): These add a natural and authentic tartness with a deep red hue. You can find them in Mexican markets or the bulk section of many natural food stores.
• Dried Fruit: I use a combination of prunes and dried mango or apricot for sweetness and body. Prunes give a rich, slightly earthy flavor, while mango or apricot adds brightness. Feel free to try dried strawberries instead of mango or apricots, too!
• White Sugar: Balances out the tangy and spicy notes. You can use less if your fruit is extra sweet, or substitute with coconut sugar, agave, or monkfruit if watching your blood sugar.
• Chili Powder: Tajín works perfectly here, offering chili, salt, and a bit of lime in one. You can also use other chili powders, like ancho or guajillo, for a more traditional twist.
• Lime Juice: Adds that zippy citrus note that makes chamoy so addicting. Fresh lime juice is best. You can also use apple cider vinegar.
• Water: Helps soften the dried ingredients and creates the perfect blendable base.

How to Make Chamoy (Step-by-Step)

This homemade chamoy recipe comes together in just a few easy steps. Here’s how:

• Simmer the ingredients: Bring everything (besides lime juice) to a boil, then reduce the heat and simmer for about 30 minutes.

• Cool it down
• Blend until smooth: Pour everything into a blender, add the fresh lime juice, and blend for until silky and smooth.

• Adjust to taste: Give it a taste and adjust if needed!
• Store and enjoy: Transfer your chamoy to a clean, sealable jar to refrigerate.

How to Use Chamoy

There are so many ways to use chamoy — here are some of my favorites:

• Drizzle over fresh fruit like mango, jicama, pineapple, watermelon, or cucumber.
• Rim your favorite drinks like micheladas, mangoneadas, margaritas, or agua frescas.
• Add to paletas or raspados for a spicy-sweet kick.
• Serve with popcorn, chips, or roasted nuts for a tangy snack.
• Stir into sparkling water for a fun homemade chamoyada-style drink.

Tips and Storage

• Strain if needed: For an ultra-smooth texture, you can strain the blended chamoy through a fine mesh sieve.
• Make it spicier: Add extra chili powder or even a small dried chile (like arbol or guajillo) during the simmering step for more heat.
• Get creative: Try different dried fruits like dried strawberries, dates, or goldenberries to experiment with flavor and color.
• Refrigerate in a sealable container for up to a month or freeze for up to 4 months.

More Mexican Recipes

Agua de Jamaica (hibiscus iced tea)

Paletas de Fresa

Salsa Verde

Horchata

Let me know in the comments how you love to enjoy chamoy, and don’t forget to tag me if you make it — ¡Provecho!

Print