Recipe courtesy of Jacqueline Tris for Food Network Kitchen

Tamarind Chamoy

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  • Level: Easy
  • Total: 1 hr 20 min (includes resting time)
  • Active: 20 min
  • Yield: 3 cups
Sticky, sweet and sour, chamoy is as delicious as it is versatile. The condiment is beloved in Mexico, where it is drizzled over mangos, jicama and cucumbers, used to rim summertime drinks, mixed into cocktails and layered in mangonadas (just for a start). Though store-bought versions abound, it is easy to make from scratch with a mix of dried fruits, hibiscus flowers, chili powder, and sugar. Some recipes—like this one—also include tamarind. Homemade chamoy tends to be thicker than commercial types: If you want to, you can thin yours by adding more water.



  1. Add the hibiscus flowers and 1 cup water to a medium saucepan over medium-low heat. Bring to a simmer and cook until the flowers are softened and the water is a deep red, about 15 minutes.
  2. Add the apricots, prunes and raisins, increase the heat to medium and bring to a simmer. Simmer until the fruit is softened, about 8 minutes.
  3. Add the tamarind puree, dark brown sugar, granulated sugar and chile-lime seasoning and cook, stirring occasionally so the mixture doesn't stick to the bottom of the saucepan, until thickened, about 25 minutes. Let cool slightly, about 20 minutes.
  4. Add the tamarind mixture and 1 1/4 cups water to a blender and blend, occasionally stopping and scraping down the sides of the blender with a spatula, until you reach the desired consistency, about 40 seconds.
  5. Use the sauce as a dip for your favorite fruit, or to rim the cup of your summer drink. Store the chamoy in an airtight container in the refrigerator for up to 4 days, or transfer to a freezer-safe container and store in the freezer for up to 6 months.