Vegan Homemade Chamoy ♥
Today we will prepare a super delicious Homemade Chamoy. If you like chamoy or mexican sour/spicy candy, you are going to love this one. It is so easy to make, you require a few ingredients, and tastes amazing! After trying this recipe, I swear you will never want to go back to the store-bought version ever again.
Can I substitute apricots or cranberries in this homemade chamoy recipe?
Of course! You can use any dried fruit that you like, but I recommend that you use any of these: dried apricots, dried cranberries/blueberries, dried mango, dried strawberries, dried pineapple or dried apple. This is to keep the fruity flavor and not change the original taste that much. Or you can even use only one type of dried fruit, for example: only driedapricots + hibiscus flower, or only dried cranberries + hibiscus flower; if that’s the case, use 2 cups of dried fruit + 1 cup of hibiscus flower.
Can I use a low calorie sweetener instead of sugar to prepare this homemade chamoy?
Of course, just readjust the amount of sweetener and start adding it little by little so it’s not too sweet. If you want to use stevia, make sure you use a brand you really like because usually some stevia brands have a very particular flavor that can overshadow the other components of the recipe.
I suggest you use monk fruit, erythritol, xylitol, coconut sugar, agave honey, among others (more on the neutral flavor side).
What can I eat this chamoy with?
If you are not from Mexico or have never tried chamoy, it is a slightly spicy sweet and sour sauce / paste that is usually eaten with fruit, candy, certain drinks, raspados, etc. So, yeah, we usually mix it with cucumber, jicama, carrots, apple, mango, pineapple, etc. It’s so yum!
Now, let’s prepare this delicious Vegan Homemade Chamoy ♥
By the way, this is our new cookbook! 😍
Click on the image to get more info.
Vegan Homemade Chamoy
- 1 cup dried apricots
- 1 cup dried cranberries
- 1 cup dried hibiscus flower rinsed
- 3 cups of water
- ½ cup of sugar or the sweetener of your choice
- ¼ cup + 2 tbsp chili powder I used Tajin powder
- ¼ cup lime juice
- 1 tsp salt
- In a small saucepan add the apricots, cranberries, hibiscus and water.
- Bring to medium heat and let it simmer for 10 minutes.
- Remove from heat and transfer to a blender. Add the sugar, chili powder, lime juice, and salt. Blend again until you get a smooth paste.
- Store in an airtight container in the fridge.