Chamoy sauce; It is a popular Mexican flavor made of boiled and mashed dried apricot, dried hybiskus flowers (Flor de Jamaica), lemon juice and tag.
This mixture is a very delicious and unique sweet, sour and salty sauce.
Many people also like to add Chile de Argol (Mexican pepper) to add a sweeter and more spicy aroma to the sauce.
Food historians say that Chamoy is from Chinese immigrants who brought Prunus Mume, the same fruit used for Japanese Umboshi (plum pickle). Cantons pronounce the fruit as See Mui (See-Moy), and the Spaniards finally call it chamoy.
Today, the Chamoy sauce is an integral part of Mexico street dishes.
It is also possible to talk about the chamoy and chamoy pickles sold as wet or prunes and confectionery.

Chamoy sauce recipe ingredients
¾ cup dried apricot
½ cup prune plum
½ cup dried hibiskus flower (Flor de Jamaica)
6 tablespoons of tagin spices
4 Dried Chiles de Archbol (Mexican Chile Pepper) (Topable)
¼ cup white powdered sugar
3 cups of water
¼ cup freshly squeezed lemon juice
¼ teaspoon salt
https://egepazarindan.com/romesco-sos-Nedir-banyol-romesco-sos-tarifi/ Tips
You can also use fresh fruit instead of dry fruit.
Instead of hybiskus flowers, you can also choose a concentrate of cranberry juice without sugar.
If you don’t have white sugar, you can use brown sugar or reed sugar.
If you don’t want a spicy sauce, remove Chile de ARBOB from the ingredients. Or you can replace it with powdered pepper, or bitter sauce.
Chamoy sauce preparation start by placing dried apricots, hybiskus flowers, prunes, Tajin spice, Chiles de Arbol, sugar and water in a medium -sized pot.
Then bring the pot to the boiling point.
When boiling, cover it and let it boil for about 15 to 20 minutes until the fruits are softened.
You can mix it once in a while so that it does not stick to the bottom of the pot.
Then, put the pot aside and let it cool for a few minutes.
After the mixture cool, it is time to pour into a blender or kitchen processor.
Mix your chamoy sauce until you reach the desired consistency.
To make the sauce thinner and smoother, pass through a fine porous sieve. If you prefer thick sauce you can skip this step.
After reaching the desired consistency, add the salt and lemon juice to the sauce.
If you like extra spicy, sprinkle more of more tag of your sauce or a pinch of bitter dust.
In general, taste your sauce and adjust the spices according to your preference. Remember, the best thing about the chamoy sauce is that it is extremely privatizable!
Enjoy your meal!

How to hide? Make sure you store your sauce in an air -proof, closed container like a glass jar.
If you are going to freeze, it is wise to freeze your sauce in ice cubes and then put it in the freezer.
You can store this homemade sauce up to two months in the refrigerator and in the freezer up to six months.

Are Chamoy and Tajin sauce the same? Chamoy and Tajin are usually mentioned together, but they are not the same. Chamoy’s taste is sour, salty, spicy and sweet, and the recipe uses dried fruits, lemon juice and hot pepper.
The tagin contains bitter-cire salt and a slight bitter sauce. Unlike Chamoy, this sauce is much more spicy.
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