Ingredients
Chamoy Sauce
- 1 cup hibiscus flower
- 3 guajillo peppers, stemmed and seeded
- 2 pasilla peppers, stemmed and seeded
- 6 chile de arbol peppers, stemmed
- 3 dried prunes, pitted
- 1 cup dried apricots
- 1 cup dried mango
- 2 pickled apricots, or substitute with fresh apricots
- 1 medium peach, cut in quarters
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup Imperial Sugar Light Brown Sugar
- 1/3 cup white vinegar or apple cider vinegar
- 3 tablespoons spicy salted chile powder
- 1 teaspoon pink salt to taste
- 4 cups water
- 1 lime juiced
Chamoy Treats
- 3-5 cups Imperial Sugar Confectioners Powdered Sugar, sifted
- 1/2 cup chile powder, or unsalted chile de arbol
- 1/2 cup chamoy sauce
- 1 cup chamoy sauce, for coating
- Powdered spicy ground pepper (for dusting)
Directions
Chamoy Sauce:
- In a large soup pot, add ingredients on list. Pour water and cook covered on stovetop for 40 minutes over medium heat. Add more water if needed.
- Once fruit and flowers are soft, mix is ready. Allow preparation to cool before blending.
- Blend mix until it becomes a somewhat thick sauce. Recommend use of a high performance blender.
- If using a regular blender, strain sauce and pour it into a saucepan again. Add lime juice and whisk until both come together.
- Finally, taste sauce and season with spicy chile powder and add salt to your preference.
- Jar chamoy sauce and keep refrigerated. Sauce will stay fresh for several weeks when properly stored.
Chamoy Treats:
- In a mixing bowl add sifted powdered sugar and mix with chile powder.
- Incorporate chamoy sauce and form a stiff dough.
- Cover bowl with plastic wrap and place it in refrigerator for 15 minutes.
- Remove plastic wrap and using a fruit baller form small chamoy treat balls.
- Place balls in a bowl with chamoy sauce and cover completely.
- Dust wet chamoy balls with powdered spicy ground pepper and serve inside paper liners.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Adriana Martin @AdrianasBestRecipes.
Tips and Replacements:
- Tamarind is a suitable replacement for dried apricots.
- We recommend the use of Tajin chile powder as it has citric acid, which helps with the development of authentic chamoy flavors.
- Unsweeten cranberry juice concentrate is a suitable replacement for hibiscus flowers in case those aren’t found at the supermarket.
- The chile de arbol is optional. For a less spicy sauce, reduce the number or do not use it.
- Use a powerful blender and a good strainer for a velvety sauce consistency.
- Due to high acidity, this chamoy sauce is suitable for canning.
- Chamoy treats keep inside a tin with a lid and parchment paper. These treats will be fresh up to four days.