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May 29, 2008 08:56 PM

Chamoy Salsa

I want to make this sweet-sour-spicy sauce at home - a lot of the store bought versions are laden with preservatives and other artificial stuff.

Has anyone made it before?

-Apricot puree
- Sugar
- Chile


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  1. Great mind thinks alike... I have been planning to do Pollo en Chamoy... I was going to use Dried Apricots reconsituted with Chicken Broth, Chiltepin & Shallots.

    I highly recommend you look for some of the Cocina Mestiza products (they have a good Chamoy with all natural ingredients) on your upcoming trip to Guadalajara... as well as bringing back Vanilla Pods grown in Papantla (an incredible bargain):

    1 Reply
    1. re: Eat_Nopal

      I forgot to mention Vinegar... big component of a Chamoy sauce!

    2. Alright... I got my ingredients for Pollo Chamoy this week.... I am also including Tamarind Paste & some Viognier... serving it with fresh griddle apricots, sauteed onions... and Tomato-Avocado salad.

      4 Replies
      1. re: Eat_Nopal

        Please, please report back on how it turns out!

        The taijin chamoy is pretty good. Its insanely good paired with ice cold jicama...

        1. re: kare_raisu

          First attempt was blah.... my sauce was way out of balance (too sweet & sour)... if you attempt it before I do... here is my next approach:

          > 4 Chiltepins
          > 2 Cloves Garlic
          > 4 Dried Apricots (about 3/4 of an ounce).... diced
          > 1/4 Cup of White Wine
          > 1 Cup of Chicken Broth
          > Tablespoon of Coconut Vinegar
          > 1 Teaspoon of Tamarind Paste
          > 4 Cascabel Chiles
          > Pinch of Cumin & Mexican Oregano, lg Pinch of Black Pepper

          Simmer until the Apricots & Chiles are relatively tender, let cool then puree... to use as a Basting sauce... just add a little of honey.

          1. re: Eat_Nopal

            Intrigued by the use of the nutty cascabels - will test this on my fam

            1. re: Eat_Nopal

              I was Googling "Salsa Chamoy" and found this thread. It appears to me in the recipe to be a sort of spicy "Duck Sauce". The commercial versions we see here in Mexico tend to be red, like Plum Sauce. I wonder if it was derived from Asian origins.