Dips - How to make chamoy dip recipes

Author: Beulah Davis

Chamoyadas originated in Mexico and are commonly made with fresh mangos and chamoy sauce. It is made with fruit, such as apricot, mango or plum, chilies and lime juice and is bottled and sold in varying degrees of spiciness.

Chamoy Rim Dip
Chamoy Rim Dip Recipe
Chamoy Sauce Recipe
Chamoyada

Chamoy Rim Dip

Chamoy rim dip is the perfect way to enhance all of your favorite drinks. The balance of sweet, salty, tangy, and spicy flavors pairs with hard seltzers, beer, fruit drinks, and much more!
Provided by: Mitch and Justine
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 10 servings
Cuisine: Gluten-Free,Mexican,Vegan,Vegetarian
Number of ingredients: 4

Ingredients:

12 Pulparindo candies ($1.48)
⅔ cup chamoy sauce ($0.64)
½ cup chile-lime seasoning ($0.10)
3 tablespoons cane sugar ($0.02)

Nutrition:

How to cook:

Add Pulparindo candies to a saucepan over low-medium heat. Let them melt into a paste for about 5-6 minutes. Make sure to stir constantly with a spatula to avoid burning.
Once a paste has formed, mix in the chamoy and cook for another 5-6 minutes until well incorporated.
Lastly, add the chile-lime seasoning and sugar. Continue cooking for a few more minutes. The paste is ready when you can see the bottom of the pan after scraping it (like molasses).
Taste and adjust flavors to your liking. Chile-lime seasoning for more spice, sugar to balance out the tang and heat, or chamoy to thin it out.
Transfer the paste into a widemouthed mason jar, bowl, or container and let it cool completely before serving.
Clean the tops of the cans or bottles you’ll be drinking and dip them in the container of paste. Sprinkle with more chile-lime seasoning before serving. Happy drinking!

Notes: How to make chamoy paste, Next, add the ¾ cups of sugar and ½ cup of tajin and mix until well incorporated. Simmer for another 2-3 minutes. Remove from the heat. The sauce will thicken …

Homemade CHAMOY rim dip

Chamoy Rim PasteIngredients: Chamoy Rim PasteIngredients:2 cups of water1 ½ cups of tajin (or any chili powder of choice)1 box or 20 pulparindos …

How to make Chamoy Rim Paste (Watermelon, Mango)

Hi guys! Happy Monday, today I'm showing you how to make chamoy rim paste. You can use this recipe for different drinks like micheladas, fruits, or …

Chamoy Rim Dip Recipe

Level up your favorite alcoholic drinks with this Mexican chamoy rim dip! It adds sweetness and tanginess to your drinks with each sip.
Provided by: Jam
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: M
Number of ingredients: 5

Ingredients:

10 Pulparindo candies
1⁄2 cup chamoy
1⁄2 cup plus more for decorating the dip (optional) tajin
2 any flavor Baby Lucas candy
2 any flavor Lucas Gusano candy

Nutrition:

Serving Size: 12.00 people
Sugar: 0.00 grams

How to cook:

In a medium saucepan over medium heat, add pulparindo candies. Melt the candies, stirring frequently, for about 5 to minutes until a thick paste forms. Adjust the heat as needed. If the candies begin to smoke, turn heat down to medium low.
Add chamoy to saucepan. If needed, return heat to medium. Allow to cook, stirring constantly, for about 4 to 6 minutes until Pulparindo has fully melted and incorporated in with the chamoy.
Add the tajin, Baby Lucas candy, and Lucas Gusano candy. Stir and cook until ingredients are fully incorporated.
Check consistency and do a taste test. Consistency should be thick enough that it fully coats a spatula or spoon but will slowly slide of. Taste should be tart and spicy with a hint of fruit. Add tahin for more spice or less watery consistency. Add Lucas candies for more sweetness.
Pour the prepared rim paste into a sealable container and allow to completely cool on the counter for about 1 hour.
Serve by dipping cleaned bottles or cans into the rim paste, twisting the drinks to fully cover the top, rim, and upper sides.

Notes: Chamoy Sauce Recipe, Chamoy is a condiment from Mexico that is typically served as a dip with or drizzled on fresh fruit. It is made with fruit, such as apricot, mango or plum, …

Chamoy Sauce Recipe

Chamoy is a condiment from Mexico that is typically served as a dip with or drizzled on fresh fruit. It is made with fruit, such as apricot, mango or plum, chilies and lime juice and is bottled and sold in varying degrees of spiciness. While often made with pickled fruit, you can easily make this at home with apricot jam, lime juice and chile peppers. More than a condiment for fresh fruit or veggies, try it in our chamoy mango sunrise recipe or in a salmon tostada.
Provided by: McCormick
Total time: 5 minutes
Prep time: 5 minutes
Yields: 10 servings
Cuisine: Mexican,
Number of ingredients: 5

Ingredients:

1 cup apricot jam
1/4 cup fresh lime juice
2 tsps McCormick® Red Pepper, Crushed
1 tsp McCormick Gourmet™ Chile Pepper, Ancho
1 tsp salt

Nutrition:

Calories: 88 Calories

How to cook:

step 1
Place all ingredients in blender container; cover. Blend on medium speed until smooth.
step 2
Store in covered container in refrigerator up to 5 days.

Notes: How to make Chamoy - Mexican Fruit Dip Recipe, How to make chamoy recipe - a classic Mexican sauce. Apricot jam, ancho or morita chilies, lime juice and sugar. Great syrup for fr uit, vegetables …

Chamoyada

Chamoyadas originated in Mexico and are commonly made with fresh mangos and chamoy sauce. I used fresh frozen mangoes and pineapple juice for an added tropical twist. I always garnish with a tamarind straw but due to the Coronavirus pandemic, I was unable to find them at my local Mexican store. Top with fresh cubed mangoes if desired.
Provided by: Yoly
Total time: 10 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 5

Ingredients:

1 cup diced fresh mango, frozen
1 (6 ounce) can pineapple juice
½ lime
2 teaspoons chili-lime seasoning (such as Tajin®)
2 tablespoons chamoy (Mexican chili fruit condiment)

Nutrition:

How to cook:

Combine frozen mangoes and pineapple juice in a blender; blend until smooth.
Rub lime wedge around the rim of a glass and dip in 1 teaspoon chili-lime seasoning. Juice lime into the glass; add 1 tablespoon chamoy and 1 teaspoon chili-lime seasoning. Pour in 1/2 of the mango-pineapple mixture. Add remaining chamoy sauce and top with remaining mango-pineapple mixture.

Notes: How to Make Chamoy, Place the dried fruit, hibiscus flowers, dried chilies (if using), and water in a saucepan. Bring to boil then reduce and simmer for 15-20 minutes. …