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My method/version of chamoy sauce - most out there don't ferment the fruit but I do - adds to flavour and keeping quality.
For
around 500g/1lb+ fresh fruit
or 300-350g/9-12oz dried fruit
Quantities approximate
Recipe can be scaled up or down as wanted and as spicy/hot as you like.
Ingredients
500g/1lb+ fresh fruit
or 250-300g/9-12oz dried fruit
4 pitted prunes, chopped coarsely or 30g dark raisins (mainly for colour and flavour)
3-4 tbs tajin seasoning, or to taste
ground chili to taste
juice of 2 limes or to taste
1 tbs raw sugar or to taste (optional)
vinegar or sweet vinegar mix as needed (60g vinegar + 80g raw sugar)
Ferment
About 500g stone or soft/fleshy fruit – apricots, peaches, plums etc, skinned if wanted. Any fruit works. Bananas, pineapple are good, too. Dried fruit works well too.
Cut into medium sized pieces if needed, place in a roomy jar with 5% brine to cover well – around 750ml – 1L
Allow to ferment 1-3 weeks or until sour, depending on ambient temperature.
Non Frement: soak 250 – 300 gr dried fruit for 1-2 days in a 3% salt brine
Tajin seasoning
Mix together:
2 rounded tbs sweet paprika
2 rounded tbs mild to medium hot chile powder or as hot as liked (or more paprika sweet or hot)
1-2 tsp chipotle powder or smoked paprika or to taste
½ tsp ground cumin
½ tsp ground black pepper or to taste
1 tsp sugar to taste (optional)
½ tsp salt
zest of 2 limes or to taste, finely grated
½ tsp Mexican oregano or dried herbs ( e.g. herbes de provence)
6 cloves garlic peeled, finely minced
½ -1 finely ground dried lime fruit optional, if wanted
Make the Chamoy
When ready to make the chamoy, drain fruit, save brine.
Put the fruit, prunes and about half the brine into a blender and process until almost but not quite
smooth.
Add 3 - 4 tbs tajin or to taste, lime juice, sugar if using and process further, adding the remaining brine and vinegar or sweet vinegar as needed to get a pourable consistency. Adjust salt, sweet, sour, hot ingredients to taste.
Sit overnight or a day or so for flavours to develop and readjust if wanted. Bottle as wanted.
My method/version of chamoy sauce - most out there don't ferment the fruit but I do - adds to flavour and keeping quality.
For
around 500g/1lb+ fresh fruit
or 300-350g/9-12oz dried fruit
Quantities approximate
Recipe can be scaled up or down as wanted and as spicy/hot as you like.
Ingredients
500g/1lb+ fresh fruit
or 250-300g/9-12oz dried fruit
4 pitted prunes, chopped coarsely or 30g dark raisins (mainly for colour and flavour)
3-4 tbs tajin seasoning, or to taste
ground chili to taste
juice of 2 limes or to taste
1 tbs raw sugar or to taste (optional)
vinegar or sweet vinegar mix as needed (60g vinegar + 80g raw sugar)
Ferment
About 500g stone or soft/fleshy fruit – apricots, peaches, plums etc, skinned if wanted. Any fruit works. Bananas, pineapple are good, too. Dried fruit works well too.
Cut into medium sized pieces if needed, place in a roomy jar with 5% brine to cover well – around 750ml – 1L
Allow to ferment 1-3 weeks or until sour, depending on ambient temperature.
Non Frement: soak 250 – 300 gr dried fruit for 1-2 days in a 3% salt brine
Tajin seasoning
Mix together:
2 rounded tbs sweet paprika
2 rounded tbs mild to medium hot chile powder or as hot as liked (or more paprika sweet or hot)
1-2 tsp chipotle powder or smoked paprika or to taste
½ tsp ground cumin
½ tsp ground black pepper or to taste
1 tsp sugar to taste (optional)
½ tsp salt
zest of 2 limes or to taste, finely grated
½ tsp Mexican oregano or dried herbs ( e.g. herbes de provence)
6 cloves garlic peeled, finely minced
½ -1 finely ground dried lime fruit optional, if wanted
Make the Chamoy
When ready to make the chamoy, drain fruit, save brine.
Put the fruit, prunes and about half the brine into a blender and process until almost but not quite
smooth.
Add 3 - 4 tbs tajin or to taste, lime juice, sugar if using and process further, adding the remaining brine and vinegar or sweet vinegar as needed to get a pourable consistency. Adjust salt, sweet, sour, hot ingredients to taste.
Sit overnight or a day or so for flavours to develop and readjust if wanted. Bottle as wanted.
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