Hello hello followers of Paulina Kitchen! We meet here again to talk about a sauce. But cheers It is much more than a simple sauce. Its history, ingredients and varieties make it a versatile condiment and appreciated that has captivated food lovers around the world.

It is said that in Mexico it is added cheers to everything. For those of us who are in other countries, it may not be so common and that is why in this publication we come with information and a recipe that will allow you to know it. Safety pin!

About Chamoy Sauce

He cheers It has its roots in Mexico, where it has been an integral part of gastronomy for decades. Its name comes from the Nahuatl “chamoyatl“, that means “sour fruit“. One of the most notable features is its balance between sweet and spicy. This unique combination is part of what makes it so attractive and versatile.

Chamoy for many uses

He chamoy casero It is a delicious and popular culinary preparation that has captivated the palates of many people around the world. This exquisite creation combines sweet and sour and spicy flavors in a unique and tempting way.

This sauce is not limited to being a fruit dressing. It is also used to enhance the flavor of snacks, such as cucumbers, carrots, jicama, chicharrones and even sweets like ice cream and popsicles. Its versatility makes it a perfect complement to a wide variety of dishes and snacks, giving a touch of intensity and freshness that awakens the senses.

Making homemade chamoy

This well-made sauce has the ability to enhance any dish it is added to, from fresh fruits and crisp vegetables to grilled meats or traditional dishes. You can use it as a salad dressing, as a dipping sauce tacos, nachos o chicken wingsor give a twist to desserts like ice cream or cakes.

Preparation may vary depending on region and personal preferences. Some recipes include ingredients such as juice lemon, vinegar, sugar, salt and a select mix of chiles that provide that characteristic spicy touch.

The process of mixing and cooking these ingredients is crucial to achieving the right texture and flavor. The mixture is usually cooked over low heat until all the flavors merge and reach the desired consistency. Once ready, the sauce can be packaged in sterilized jars and kept for a long period of time.

Types of chamoy to try

This sauce is made from a mixture of fruits, chili peppers, spices and other ingredients that vary depending on the recipe. Additionally, other elements can be added to balance the flavors and achieve the sweet and sour combination. There are several types of cheerseach with its own particularities and unique flavors:

  • Liquid: It is the most common and versatile form. It has a liquid, sauce-like texture and can be used as a dip for fruits, snacks, tacos, and more. It is appreciated for its balance between sweet and spicy flavors.
  • Powdered: This version comes in powder form and is sprinkled on fresh fruits, vegetables, or snacks. It is usually more concentrated in flavor and often contains chili powder, salt and sugar to achieve a blend of intense flavors.
  • Seco: Similar to chamoy powder, but with a thicker consistency. It can be used to season and flavor various dishes. Some people also use it to marinate meats before cooking them.
  • Chamoy of fruits: In this variant, it is combined with fresh fruits such as mango, pineapple or watermelon, creating a refreshing and delicious mixture.
  • Spicy: Some recipes incorporate more intense chiles to achieve an even spicier sauce. This version is appreciated by those looking for an extra level of heat in their food.

Chamoy dulce

The sweet version is a particularly appreciated variant of this sauce. Its base is made up of sour and sweet fruits, such as plums, apricots or mangoes, which are mixed with chilies and other secret ingredients to achieve a balanced combination of flavors.

The result is a smooth texture and a flavor that oscillates between sweet and spicy, creating an unmatched tasting experience. This version is usually the favorite of those who seek to enjoy a touch of sweetness in their food without giving up the characteristic spicy touch of the cheers.

Characteristics of the richest chamoy of all

One of the key factors in the delicious quality of a chamoy is the balance of flavors. A good cheers must achieve harmony between the sweet, the sour, the salty and the spicy. The freshness of the ingredients plays a fundamental role in the quality of the cheers. Avoiding canned or processed ingredients can make all the difference in the end result.

  • Texture is a very important aspect. You will realize that the sauce is well made if it has a smooth and uniform texture, whether liquid, powder or thick. Finally, creativity and attention to detail in preparing the recipe can also influence quality.

He richest chamoy It is one that achieves the perfect balance between flavors, uses fresh and high-quality ingredients, has a pleasant texture and possibly includes creative touches that make it stand out from others.

Why does it have such a vibrant color?

The characteristic red color of cheers It is a distinctive feature that often evokes a feeling of anticipation and intense flavor. This vibrant color is achieved by incorporating specific ingredients during the sauce preparation process.

In most of the traditional recipesare used red chili peppers or dried chili peppers which have a reddish tone. These also contribute to the deep red color of the sauce. By cooking and mixing these chiles with sour and sweet fruitsas plums, mangoes or apricotsa mixture is created that acquires a deep and appetizing red hue.

Some producers and cooks also choose to add natural colorings or ingredients such as red pepper or beet. There are also variants in other colors, such as green, which is obtained using ingredients such as mint or cilantro.

Below we will see what the classic preparation of this recipe is like, taking into account that there may be different variants.


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chamoy sauce recipe

Yield: 1 and a half cups of sauce

Preparation time: 45 minutes


  • 1 cup pitted prunes
  • 1 cup fresh or frozen mangoes
  • 2 dried chiles de arbol
  • 1/4 cup sugar
  • 1/4 cup apple cider vinegar
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • Water (to adjust consistency)

How to make chamoy

  1. In a small saucepan, place the prunes and dried chiles de arbol. Cover with water, bring to a boil and cook for 10-15 minutes.
  2. Drain them and place them in a blender along with the chopped mangoes, sugar, apple cider vinegar, lemon juice and salt.
  3. Mix until you obtain a smooth and homogeneous mixture. If it is too thick, add a little water to adjust the consistency.
  4. Taste and adjust the level of sweetness, acidity and spiciness. Transfer to a jar and store in the refrigerator. Chamoy sauce benefits from some standing time, as the flavors will meld even more over time.
how to make chamoy sauce

Source: www.paulinacocina.net

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