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    Chamoy Sauce

    April 23, 2025 1 min read

    Sauces

    Chamoy Sauce

    Sweet, savoury, and a little spicy, this versatile sauce is as delicious as a glaze for pork chops as it is a topping for fresh fruit. Stir it into micheladas or frozen mango margaritas, drizzle it on top of ice cream or popsicles, or spread it over crispy raw veggies — it's a welcome guest at any kind of party.

    Ingredients

    • 4 cup Water
    • 0.667 cup Mango, dried
    • 0.667 cup Apricots, dried
    • 0.667 cup Prunes, dried
    • 4 medjool Dates, pitted
    • 0.667 cup Dried hibiscus (roselle)
    • 24g Chilli powder mix
    • 2 tsp Cayenne Pepper Powder
    • 1 tsp Salt
    • 1/2 cup Agave Nectar
    • 1/2 cup Water

    Directions

    1. Bring water to a simmer in a small pot. Add mango, apricots, prunes, dates, and hibiscus. Simmer for 15 minutes, then turn off the heat.
    2. Allow the mixture to cool completely — this will take roughly one hour — then pour into the Blender Pitcher.
    3. Add in the chili powder mix, cayenne, salt, and agave. Select SPEED 4 and blend for 45 seconds. Add more water, if necessary, to reach your desired consistency.
    4. Transfer to an airtight container and refrigerate for up to 14 days.