What is this ?
Chamoy de Jamaica is a tangy and slightly spicy Mexican sauce made from rehydrated hibiscus flowers (Jamaica). It's most often served with fresh fruits like mango or watermelon, but also with crisp vegetables such as cucumber or carrot. In Mexico, it's frequently used to drizzle over snacks, garnish drinks like micheladas, or accompany the famous mangonadas. It's a sauce that's kept in the refrigerator and used as needed.
Origin
Chamoy is a very popular condiment in Mexico. It comes in several versions, depending on the region and the family. The one made with Jamaica flowers is a more recent variation, inspired by the custom of not wasting the flowers used to prepare Jamaican water (a common drink in Mexico). Rather than throwing these flowers away, they are given a second life by being transformed into homemade chamoy. It's a beautiful illustration of everyday Mexican cooking: inventive, simple, and focused on flavor.
Why you'll love this recipe
This version of chamoy is quick to prepare and doesn't require any complicated ingredients. It's a great way to use up leftover allspice flowers after making a drink, preventing food waste. The sauce keeps for several weeks in the refrigerator, so you can enjoy it for a long time to enhance your snacks or desserts. No fancy equipment is needed; just a blender will do.
Key ingredients
- Rehydrated hibiscus (jamaica) flowers : They provide the tangy and coloured base of the sauce, with a slightly thick texture.
- Lemon and orange juice : These two citrus fruits balance the acidity and bring freshness.
- Chili powder : For a spicy kick, ideally use a mild chili like piquín or tajín. The heat remains moderate, but the chili's aroma is essential.
- Mango (optional) : The ripe fruit adds a touch of sweetness and a velvety texture to the sauce.
Conclusion
If you've already made allspice at home, don't throw away your flowers: try this homemade chamoy. Here's how to make your own allspice, perfect for pairing with summer fruits or adding a touch of zest to your snacks.
