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umeboshi plums inspired the Mexican chamoy sauce

Best Chamoy Sauce Recipe

Chef Adriana Martin
Make the best Mexican chamoy sauce at home. Learn how Asian cuisine flavors and the umeboshi plums inspired this Mexican cuisine staple. It has hibiscus flowers, dried fruits and peppers, Dixie Crystals white and light brown sugar, pickled apricots, fresh peaches, lime, vinegar, and pink salt. A sauce that is an explosion of flavor and used to make chamoy treats and spicy gummies.
5 from 25 votes
Prep Time 10 mins
Cook Time 20 mins
Course Sauces, preserves
Cuisine Mexican Cuisine
Servings 20 servings
Calories 67 kcal


  • Soup pot
  • Measuring Cups
  • Measuring spoons
  • Strainer
  • Wooden spoon
  • A whisk
  • Blender
  • Mixing bowls
  • Plastic wrap


For the Chamoy Sauce

  • 1 cup hibiscus flower
  • 3 guajillo peppers stemmed
  • 2 pasilla peppers steemed and seeded
  • 6 chile de arbol peppers stemmed
  • 3 dried prunes pitted
  • 1 cup dried apricots
  • 1 cup dried mango
  • 2 pickled apricots
  • 1 peach medium and cut in half
  • 1 cup Dixie Crystals sugar
  • 1/2 cup Dixe Crystals slight brown sugar
  • 1/3 cup white vinegar or apple cider vinegar
  • 3 tablespoons spicy salted chile powder such as Tajin
  • 1 teaspoon pink salt to taste
  • 4 cups water
  • 1 lime juiced

For the Chamoy Treats

  • 1/2 cup chamoy sauce
  • 3-4 cups Dixie Crystals Powdered Sugar, sifted
  • 1 cup chamoy sauce extra quantity for coating the candies
  • 1/2 cup cup chile powder, unsalted chile de arbol or pequin

For the chamoy gummies

  • 1 cup chamoy sauce
  • 1 cup sour gummies gummy bears, peach rings, watermelon slices, sour ropes
  • 1/2 cup powdered chile de arbol or pequin chile


For preparing the chamoy sauce

  • Visit the Dixie Crystals website for the method.

For preparing the chamoy treats

  • In a mixing bowl add the sifted powdered sugar and mix with chile powder.
  • Incorporate the chamoy sauce and form a stiff dough.
  • Cover the bowl with plastic wrap and place it in the refrigerator for 15 minutes.
  • Strain the sauce and pour it into a saucepan again. Add the lime juice and the vinegar, and whisk until both come together.
  • Remove plastic wrap and using a fruit baller form small chamoy treat balls.
  • Place the balls in a bowl with chamoy sauce and submerge in the sauce completely.
  • Dust the wet chamoy balls with powdered spicy ground chile and serve inside paper liners.

For the chamoy gummies

  • In a mixing bowl, add the gummies and drench them with homemade chamoy sauce.
  • Fill a plastic bag with powdered pequin chile.
  • Add the gummies soaked into the chamoy sauce into teh bag with the powdered pequin chile. Shake and coat.
  • Serve in a bowl and enjoy. Keep the gummies inside a plastic container with a lid or in a mason jar.



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 for up to four days.


Calories: 67kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 141mgPotassium: 120mgFiber: 2gSugar: 13gVitamin A: 1415IUVitamin C: 5mgCalcium: 18mgIron: 2mg
Keyword apricots, chamoy, spicy sauce
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