A few days ago, my daughter started coming home with a bright red popsicle that smelled like it was spicy? I asked, “what and where did you get that?” She explained the flavor was sweet and spicy and she got it from the food truck outside of school. It was Chamoy. Side note: she loved it so much she wouldn’t let me try it, not even one lick! I had no idea what she was talking about, but I noticed the flavored syrup was on every street cart in the neighborhood. What is Chamoy?
According to wisegeek, “Chamoy usually pertains to a type of sauce or spice derived from a variety of pickled fruit, but can also refer to the pickled fruit itself. It often has a slightly acidic and sour taste, combined with some saltiness and sweetness, creating a much layered flavor. Powdered chilies are also added to give the sauce some spiciness. Depending on the region where it is made, the consistency of the sauce can range from being very watery like typical sauces, to being sticky like jam…Chamoy is used as a sauce or a marinade for dishes such as chicken, fish, and other grilled meat dishes. It can also be used as a salad dressing, particularly for tropical fruit salads containing mangoes, pineapples, peaches, and oranges. The sauce can even be consumed as a dip for potato and corn chips.”
Here is a recipe if you can’t find it in your area. Oh, and I did finally try it…YUMMY!!!
How to make chamoy recipe – a classic Mexican sauce. Apricot jam, ancho or morita chilies, lime juice and sugar. Great syrup for fruit, vegetables and meat.
Author: Steve Cylka
Recipe type: Syrup, sauce and dip
2-3 morita or ancho chilies
1 cup apricot jam
½ cup lime juice
⅓ cup sugar
½ tsp salt
Soak the dried chili peppers in warm water for about 30 minutes. Once soft, remove the stems and the seeds, if desired.
Place all the ingredients in a blender and process until very smooth.
Serve as a dip for fruit and vegetables or as a glaze or bbq sauce for meat.