3 recipes to prepare natural chamoy at home

Spring is just around the corner and the temperature in Mexico is already rising. But not everything is bad, the heat brings with it the best season to eat those fresh snacks, from fruits to micheladas.

We Mexicans are experts in adding an acidic and spicy touch to everything, which is why we share three recipes to make chamoy at home and put it on everything.

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Jamaican Chamoy


Photo: @jajacochina

Ingredients

1 cup of Jamaican flower
3 cups of water
2 tablespoons dried cranberry (optional)
2 lemons (juice)
½ cup sugar (or sugar substitute to taste)
¼ cup chili powder
Salt to taste

Procedure

In a pot, boil the water with the jamaica and the blueberries for 20 minutes. Remove from heat and let cool.
Blend with sugar, lemon juice, chili powder and salt. Add water little by little until you achieve the desired consistency. If thicker is desired, return the mixture to the heat and heat until the liquid evaporates, stirring constantly.
Let cool and store in a container with an airtight lid in the refrigerator.

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pineapple chamoy

whole-and-sliced-pineapple-on-cutting-board-and-clay-bowl-on-stone-tile-and-picnic-cloth-side-view_1.jpg
Photo: Freepik

Ingredients

2 cups of chopped pineapple
2 cups of water
½ cup of orange juice
2 lemons (juice)
¼ cup sugar (or sugar substitute to taste)
¼ cup chili powder
Salt to taste

Procedure

In a pot, boil the water with the pineapple until it softens. Remove from heat and cool slightly.
Strain and blend pineapple with orange juice, lemon juice, sugar, chili powder and salt.
Return the mixture to the heat and heat, stirring constantly, until thickened. Adjust consistency as needed with orange juice.
Let cool and store in a container with an airtight lid in the refrigerator.

apricot chamoy

Ingredients

1 cup dried apricot
1 cup of dehydrated plum without seed
1 cup of Jamaican flower
3 cups of water
½ cup sugar (or sugar substitute to taste)
1 lemon (juice)
¼ cup orange juice
¼ cup chili powder
Salt to taste

Procedure

In a pot, boil the water with the apricot, plum and hibiscus flower for 20 minutes.
Add the sugar and boil for 10 more minutes to dissolve.
Remove from heat and let cool slightly.
Blend the mixture together with the rest of the ingredients.
Return to pot and heat to desired consistency.
Let cool and store in a container with an airtight lid in the refrigerator.

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