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Preparing Homemade Chamoy

How To Prepare Homemade Chamoy

Course Salsa/Sauces
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Servings 4 Cups


  • 1/2 cup dried hibiscus flowers
  • 3 fresh apricots large, remove pits and slice in half
  • 1 large chile mulato or ancho stem and seeds removed
  • 6-8 chile de arbol stems removed
  • 1/4 cup dried cranberries
  • 1 cup cooking water from cooking fruit with chiles
  • 1 cup hibiscus water from cooking hibiscus
  • 1/3 cup or more of chile limon powder tajin, trechas…
  • 2 tablespoons sugar or to taste
  • Juice of 1 lime
  • Salt to taste


  • Add the dried hibiscus to a small sauce pan and cover with 3 cups of water. Bring to a boil. Reduce heat and cook for another 5 minutes. Remove from heat and let cool at room temperature.
  • Once hibiscus has cooled, strain out the liquid. Reserve the hibiscus water. Transfer cooked hibiscus into a wire mesh strainer and carefully submerge into a bowl of water until hibiscus floats. Let sit for at least 20 minutes, stirring now and then. Doing this helps remove any of the remaining grit that is in the hibiscus flowers. The texture is like dirt and you don’t want to chew on that.
  • While the hibiscus soaks, in another sauce pan, add the apricots, chile mulato, chile de arbol and cranberries. Cover with 4 cups of water. Bring to a boil. Reduce to a simmer and continue cooking until apricots are very soft.
  • Using a slotted spoon, transfer the ingredients to the blender. Add 1 cup of the water that the ingredients cooked in to the blender. Drain the hibiscus and add to the blender as well. Blend on high for 35-45 seconds. Scrape down the sides and blend again. Using a wire mesh strainer, strain into a bowl, pushing with a spatula to get all of the pulp.
  • Add the strained mix into a saucepan and heat to medium. Add 1 cup of reserved hibiscus water, 1/3 cup chile limon powder, sugar, lime juice and salt to taste. When it comes to a boil, reduce heat and cook for another 10-12 minutes. Taste for salt and sugar. Let cool completely before storing in an airtight container in the refrigerator.


Tips~ The second batch I made, I substituted 2 tart plums.  You cam also use fresh pineapple, about 1 1/4 cups. All very tasty! I used half and half each of the Trechas chile powder and Tajin