That’s it, my friends. I hope you enjoy my chamoy recipe. Let me know if you make it and how you enjoyed it. I’d love to hear how it turned out for you and how you served yours. Keep it spicy! It is known for its powerful and addictive flavor profile of sweet, sour, salty, spicy. What a great combination. We personally love it in so many ways, whether its for spreading onto morning toast, spooning over ice cream, making drinks, or glazing fish or chicken fresh off the grill. When I say it’s versatile, I mean “versatile”! We really love this stuff, and it’s so much better than anything from the grocery store. Let’s talk about how to make chamoy sauce, shall we? They will plump up a bit. See how they have plumped, and the color of the liquids have changed. It’s ready! Boom! Done! Your homemade chamoy sauce is ready to serve. So good, isn’t it? So many uses. We like ours a little bit thicker, almost like a jam, but not quite that thick. Perfect for spreading onto toast in the morning! For fruits, consider dried mango or fresh peach or raspberries. Brown sugar can be used. I’ve seen some recipes that use apricot jams or preserves as their base. Go for it! Vinegar to Preserve. If you’d like to keep your chamoy sauce longer, add in a few tablespoons of vinegar, which will help to preserve it for longer. It will also add a touch of sourness to the flavor. You can also freeze chamoy sauce, where it will keep for 6 months. Try freezing it in ice cube trays for smaller serving portions. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 8/4/23 to include new information and video. It was originally published on 2/14/22.
