Best Chamoy Recipes

CHAMOY SAUCE

Steps:

• Combine apricot jam, lime juice, ancho chile powder, and salt in a blender; blend until completely smooth. Transfer to a covered jar and refrigerate.

CHAMOY TAJíN CARAMEL APPLES RECIPE BY TASTY

Steps:

• Grease a baking sheet with nonstick spray.
• Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
• Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
• Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes.
• Carefully transfer the caramel to a heatproof liquid measuring cup or a medium bowl. Stir in the chamoy.
• Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
• Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Roll in the tajín seasoning, then set on the prepared baking sheet. Repeat with the remaining apples.
• Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
• Enjoy!

CHAMOY

Steps:

• Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side.
• Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking.
• Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender.
• Add fruit spread, lime juice, sugar and salt. Puree.
• Finished Chamoy should be the consistency of syrup. If necessary, add a bit of water to thin it to the right consistency.

CHAMOY WITH FRESH FRUIT

Steps:

• 1. Cut up your desired fruits that you would like to use. Put in a deep plastic cup or bowl. Then pour on some chamoy and sprinkle tajin on top. Serve immediately or refrigerate.
• 2. This is a healthy and flavorful dessert to serve in the summertime.

YUCCA FRIES WITH CHAMOY MAYO

Steps:

• Add the yucca to an electric pressure cooker/air fryer combo and sprinkle with salt. Pour in 1 cup water. Cover with the lid and bring to high pressure, then cook for 10 minutes. Release the pressure according to the manufacturer's directions and prepare the machine as directed for air-fryer cooking.
• Spray the yucca with cooking spray. Sprinkle liberally with salt, then top with the air fryer lid and cook at 390 degrees F until the exterior is golden and crisp, about 15 minutes.
• Meanwhile, combine the mayonnaise, chamoy, lemon zest and black pepper to taste. This is your dipping sauce.
• Serve the fries with the chamoy mayo.

STRAWBERRY & MANGO W/CHAMOY POPSICLES

Steps:

• I did not measure my ingredients but will next time I make these. (My measurements above are all estimated.) I blended frozen strawberries, cream & sugar till I got a pour-able consistency. Then, I did the same with the mango.
• I started out pouring a small amount of strawberry mixture & then some chamoy....next the mango mixture and again chamoy. I will try to add a few more layers when I make them again.
• Freeze & serve with your favorite Mexican meal as I did or just for a fun frozen treat on a hot summer day.