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Directions. Mix the chamoy and tajín together. Spoon into a small flat dish. Rub a slice of grapefruit (or lime, if you prefer) around the rim of a highball or tall glass. Dip the rim into the chamoy-tajín mixture, as you would rim a margarita glass with salt. Add the tequila, mezcal and grapefruit juice to your glass.

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Chamoy is a saucy condiment made of dried chilies, lime juice, and fruit—usually mango, apricot, or plum. It can be made at home but is often store-bought. Chamoy also can come in powdered and paste form, and sometimes it's made into sweet, salty, spicy, and tart candy. When used for confections, chamoy is frequently used as a powder to coat.

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Serve the Mangonada: Swirl some chamoy on the sides of the cup and a little bit to the bottom. Pour some Mangonada mixture in the cup, top with fresh mango chunks and sprinkle with chili lime powder. Add more chamoy on top, optional. Garnish each glass with a tarugo (tamarind candy stick) which acts as the straw!

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1 cup dill pickle juice from the jar. ½ cup chamoy sauce. Combine and make sure pickles are fully submerged. Allow to marinate for 3-7 days (the longer time the more the flavor will absorb).

What Is Chamoy and How Is It Used?

Assembling the chamoy pickles. Remove a pickle from the jar. Cut the tip of the pickle off, about ½ inch. Now use a spoon or a knife to scoop out the inside of the pickle. Stuff some of the salsaghetti into the pickle, then add some takis. Now wrap the pickle up tight. with the fruit by the foot or the fruit roll-up.

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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.

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Yes, traditional chamoy is vegan friendly, as it is made from pickled fruit, chili peppers, lime juice, and salt. However, some commercial chamoy might contain non-vegan ingredients like shrimp paste or fish sauce. It's like finding out your favorite superhero wears socks with sandals - a bit disappointing.

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Heat over low until candies melt, stirring occasionally with a wooden spoon. Add in the chamoy, sugar and tajin. Stir to combine and let heat over low heat until candies are fully combined with remaining ingredients. Remove from heat, let cool. Taste and adjust sugar and tajin as needed.

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Once the ingredients are properly combined, stir them again. Over the pickles in the bowl, pour the Chamoy sauce mixture. Make sure that each slice of pickle is properly covered with sauce by gently tossing them with a spoon or spatula. Refrigerate the bowl for at least two hours with plastic wrap covering it or a lid.

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Start by cook ing all ingredients in a medium saucepan including the 6 cups of water. Do not add the lime juice yet. Cook all ingredients in saucepan except the lime juice. Bring all ingredients to a boil and reduce heat to low. Simmer for 30 minutes.

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Pour or spoon: Carefully pour or spoon the chamoy into the storage container, ensuring that you do not spill or contaminate the sauce. Leave some headspace at the top of the container to allow for expansion. Seal: Securely seal the container with a tight-fitting lid or cap. This will help create an airtight environment, preventing air, moisture.

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Chamoy is a condiment, usually found in Mexico, made with mango, plum, or apricot, as well as chilies, lime, and salt. It's hard to imagine what it would taste like but just think of a combination of sweet and savory. A lot of the time, people use chamoy as a topping for their fruit, along with Tajín, another spicy topping.

Best Chamoy Sauce Recipe

Instructions. Add the apricots, prunes, water, salt, and hibiscus flower to a large saucepan. Bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes. Add the sugar, mix well, and let it cool. Add the lime and chili powder. Transfer to a blender or food processor, and blend until smooth.

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Spoon about 2 tablespoons (30ml) chamoy, or to taste, into the bottoms of each glass, then swirl to coat the bottom and surrounding walls slightly. Add some chunks of diced fresh mango to the bottom of each glass, then spoon the frozen mango puree on top until glasses are about half full. Serious Eats / Amanda Suarez.