Some say it comes from China and others from Japan; Either way, this sauce is a Mexican tradition. Do you want to know how to prepare it at home?
Keep reading!
The Chinese version is made from a kind of apricot called Prunus Mume; In Japan, the closest thing to chamoy is Umeboshi, made with the same fruit that is cooked in pickle. This sauce actually originated in China, according to Rachel Laudan, a food historian who has traced the history of chamoy.
In this Asian country, apricot sauce is called See mui and is pronounced Seemoy; it is possible that the name comes from this word. The Chinese also brought this tradition to Hawaii, where a similar sauce is used to flavor different products.
Meanwhile, in Mexico we consume chamoy in an infinity of ways; to frost alcoholic beverages or prepare them, to accompany fruit or chips, for the refreshing jicaletas, raspados and of course in the delicious chamoyada.
We want to share with you one of our favorite recipes that is always at hand in our kitchen, especially in the summer.
Ingredients
Preparation
Boil the liter of water with the plum, apricot and hibiscus for 10 minutes or until the fruits are well hydrated and soft.
Blend the previous mixture and add a little of the cooking water.
Add sugar, salt, chili powder, orange and lemon juice and blend until integrate and obtain a thick but still liquid consistency.
Heat the mixture for about 3 more minutes over medium heat.
Remove from heat and let cool. Serve as you prefer.
Some tips for this recipe:
Remember that you can find many of the ingredients for our recipes in our online store, and also in any Walmart, Superama, Bodega Aurrera, H-E-B, laComer and Alsuper.