• Chamoy Sauce


Chamoy Sauce

By Andrew Zimmern


Chamoy Sauce


  • 1/2 cup apple juice or water
  • 1/3 cup fresh squeezed lime juice (or more taste)
  • 6 dried red arbol chiles
  • 1 fresh red/yellow hot chile (ripe serrano/red jalapeno/scotch bonnet, etc)
  • 1 cup peach or apricot preserves
  • 4 tablespoons raspberry preserves
  • 2 tablespoons brown sugar
  • Salt to taste… you have to have a heat/sour/sweet/salt balance to this sauce


Puree all the ingredients and add salt to taste until you have that beautiful Chamoy balance. Check for sweetness and lime as well. You can also adjust the sweetness with the brown sugar. If you need to loosen a smidge, add a tablespoon or two of water. The Chamoy can stay refrigerated for months, but I make triple batches of this. They are gone before you know it…

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