Imperial Sugar
Imperial Sugar

Chamoy Sauce & Chamoy Treats

Chamoy Sauce and Chamoy Treats Imperial


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


Chamoy Sauce:

  1. 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.
  2. Once fruit and flowers are soft, mix is ready. Allow preparation to cool before blending.
  3. Blend mix until it becomes a somewhat thick sauce. Recommend use of a high performance blender.
  4. If using a regular blender, strain sauce and pour it into a saucepan again. Add lime juice and whisk until both come together.
  5. Finally, taste sauce and season with spicy chile powder and add salt to your preference.
  6. Jar chamoy sauce and keep refrigerated. Sauce will stay fresh for several weeks when properly stored.

Chamoy Treats:

  1. In a mixing bowl add sifted powdered sugar and mix with chile powder.
  2. Incorporate chamoy sauce and form a stiff dough.
  3. Cover bowl with plastic wrap and place it in refrigerator for 15 minutes.
  4. Remove plastic wrap and using a fruit baller form small chamoy treat balls.
  5. Place balls in a bowl with chamoy sauce and cover completely.
  6. 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.