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Chamoy sauce in a clear mason jar surrounded by dried hibiscus flowers and lime wedges.

Homemade Chamoy

Learn how to make Chamoy Sauce - a Mexican classic! This Chamoy Sauce recipe is made with dried apricots, dried hibiscus, prunes and chilis. This Chamoy recipe is ready in just 30 minutes! Use it to make Chamoy candy!
5 from 2 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Condiments
Cuisine: Mexican
Keyword: Chamoy, Dried Apricots, Hibiscus, Mexican Recipes, Prunes
Servings: 50 Tbsp
Calories: 17kcal
Author: Darcey Olson
Cost: $10


  • ¾ Cup Dried Apricots
  • ½ Cup Prunes
  • ½ Cup Dried Hibiscus Flowers
  • 3 Cups Water
  • 6 tbsp Chili Powder
  • ¼ Cup White Sugar
  • ¼ Cup Lime Juice


  • Add the dried apricots, prunes, dried hibiscus, water, chili powder and white sugar to a medium saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes.
  • Remove the saucepan from the stove and let the sauce cool for 15-20 minutes.
  • Transfer the cooled sauce to a blender and add the lime juice. Blend until well combined.
  • The sauce will be thick at this point. Continue to add water, 1 tablespoon at a time, until your preferred consistency is reached.
  • Transfer to an airtight container and store in the refrigerator for up to 2 months.


  • Store in an airtight container in the refrigerator for up to 2 months.
  • This recipe is suitable for canning. Just follow the canning safety guidelines for best results.
  • We keep the consistency thick when initially making chamoy. If we find we need a thinner sauce, to drizzle on fruit or desserts, we just add what we need to a blender along with water and re-blend. Add a tablespoon of water at a time.


Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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