EASY HOMEMADE CHAMOY SAUCE MADE WITH FRESH, NATURAL INGREDIENTS | MAKE FOR MARGARITAS OR FRUIT

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CHOO CHOO! HOP ON THAT CHAMOY TRAIN!!
Homemade Chamoy sauce is a thing of beauty. This sweet, salty, sour, spicy sauce is an explosion of flavor and completely addictive. Drizzle over fresh fruit, rim your cocktail glass, heck, eat it with a spoon! I guarantee you’ll find a million and one reasons to make this sauce. Vegan and gluten-free!
INGREDIENTS
2 cups water
6 ounces (about 1 scant cup) dried apricots
1/4 cup dried hibiscus (jamaica) flowers
1/4 cup raisins
7 dried árbol chiles, stemmed and seeded
1/2 cup granulated sugar
1/3 cup Tajín
1/4 cup fresh lime juice (from 1 lime)
1/4 teaspoon kosher salt
IINSTRUCTIONS
Simmer fruit. Combine water, dried apricots, hibiscus flowers, raisins, and chiles in a saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer, and cover. Let simmer gently until fruit is soft and plump, about 15 minutes. Let cool.
Blend. Pour fruit mixture in the blender. Add sugar and Tajín and blend on high until very smooth.
Strain. Strain through a fine mesh sieve to make it pourable and silky (this is optional).
Add lime juice and salt. Stir in lime juice and salt and enjoy!
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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YOU ARE WATCHING: • EASY HOMEMADE CHAMOY S...

[@ZGravy]

I like the part where she tell the ingredient

[@mohammedaljebory7986]

really bro 😂

[@letswonderinnicanor8562]

Yummy. I like that

[@DrBrunoRecipes]

Lovely ❤

¡HOLA! 👋🏻 I hope you’re doing well and having fun in the kitchen. If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 7 Mexican-inspired desserts and drinks recipes when you sign up for my newsletter at www.holajalapeno.com/NEWSLETTER/ happy cooking 🥳

[@GS-to9oe]

Nice, will try

[@thescienceoflivespelledbac4654]

Hola

[@sarah607chang]

Doesn’t Chamoy need Tamron in it?

Hi! I'm not sure what Tamron is. Do you mean Tajín? Or tamarind?

[@rhondahouchins7404]

I think she meant Tamarind