Chamoy is a popular Mexican condiment made from pickled fruit. It is typically made from apricots, but can also be made from other fruits such as mangos, plums, and apples. The fruit is soaked in a brine solution, then mixed with chili peppers, salt, and other spices. The resulting mixture is then left to ferment for several weeks. Chamoy is often used as a dipping sauce for fruits and vegetables, or as a topping for ice cream and other desserts. It can also be used as a marinade for meats or fish.
How long does chamoy last?
Chamoy is a savory sauce made from pickled fruit. It is typically used as a condiment for savory dishes such as tacos or enchiladas. Chamoy can also be used as a dipping sauce or to add flavor to fruits and vegetables. The sauce is made by pickling fruit in a vinegar and sugar solution, then adding chili peppers, salt, and other spices. Chamoy can be made from a variety of fruits, but the most common are mango, plum, and apricot.
Chamoy sauce will last for several months if stored in a cool, dark place. The sauce will begin to lose its flavor after about 6 months, so it is best to consume it within that time frame.
Frequently Asked Questions
What to eat with chamoy?
Rather than restricting chamoy to desserts, savory dishes are a perfect way to enjoy the flavor. Try it atop cauliflower rice or grilled chicken skewers with a simple salsa and some crispy onions.
What is chamoy and what does it taste like?
Chamoy is a salted pickled sour fruit that comes in the form of dried fruit, candy or sauce. Chamoy encapsulates the flavors of Mexico with its salty sweet spiciness! Chamoy tastes a bit like a cross between a Sour Patch Kids candy and a dish made with preserved ume plums, such as Negitoro.
Where does the chamois come from?
The chamois is found in the European Alps, the Pyrenees, the Carpathians, the Tatra Mountains, the Balkans, parts of Turkey, the Caucasus, and the Apennines.
Where did chamoy sauce come from?
There is no one answer to this question, as it likely has various origins. One popular theory suggests that chamoy sauce may have been invented in the Southern Mexican state of Chiapas. There, cooks sometimes use chamoy paste mixed with water or broth to season their food. Another possibility is that it arose from a blend of garlic, chili pepper, and salt used to season moles.
What is chamoy made out of?
Chamoy is mostly made from dried chili peppers, lime juice, and fruit.