Chamoy with hibiscus (Chamoy de jamaica)

What is it?

Jamaica chamoy is a tangy and slightly spicy Mexican sauce, made with rehydrated hibiscus flowers (jamaica). It is mainly served with fresh fruits such as mango or watermelon, but also with crunchy vegetables such as cucumber or carrot. In Mexico, it is often used to “wash down” snacks, garnish glasses with drinks such as micheladas, or accompany the famous mangonadas. It’s a sauce that you keep in the fridge and use as you want.

Origin

Chamoy is a very popular condiment in Mexico. It exists in several versions, depending on the region and the family. The one made with jamaica is a more recent variant, inspired by the habit of not wasting the flowers used to prepare the water of jamaica (a common drink in Mexico). Rather than throwing away these flowers, we give them a second life by transforming them into homemade chamoy. It’s a beautiful illustration of everyday Mexican cuisine: inventive, simple, and focused on taste.

Why You’ll Love This Recipe

This version of chamoy is quick to prepare and doesn’t require complicated ingredients. It allows you to use leftover jamaica flowers after making a drink, which avoids food waste. The sauce will keep for several weeks in the refrigerator, so you can take advantage of it for a long time to enhance your snacks or desserts. No need for fancy appliances, just a blender is enough.

Key Ingredients

• Rehydrated hibiscus (jamaica) flowers : These give the tart and colorful 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 the spicy side, a mild chili such as piquín or tajín is ideal. The spiciness remains moderate, but the scent of the chilli is essential.
• Mango (optional): Ripe fruit adds a touch of sweetness and a velvety texture to the sauce.

Conclusion

If you’ve ever made jamaica water at home, don’t throw away your flowers anymore: try this homemade chamoy. Here’s how to make your own jamaica chamoy, perfect to pair with your summer fruits or add some pep to your snacks.

Chamoy with hibiscus (Chamoy de Jamaica)

Hibiscus chamoy is a sweet and sour and slightly spicy Mexican sauce, perfect to accompany fruits, vegetables, mangonadas or to decorate cocktail glasses. Simple, quick and homemade.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Sauce

Cuisine Mexican

Servings 12

Ingredients

  

1x2x3x

• 2 Cups Hydrated Hibiscus Flowers (Jamaica)
• 500 ml Jamaica Water Concentrate (undiluted, sweetened or unsweetened)
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1 mango (manila or petacón), peeled and cut into pieces (optional but recommended)
• 1 tbsp chili powder (piquín, tajín or other fruit chili)
• sugar or substitute (stevia or other) (to taste, only if the jamaica concentrate is not already sweetened)

Instructions

 

• Place 2 cups of hydrated hibiscus flowers in the blender bowl.
• Add 500 ml of jamaica water concentrate.
• Add 1/4 cup lemon juice and 1/4 cup fresh orange juice.
• Add the peeled and cut mango (optional, but recommended for a softer texture and fruity taste).
• Add 1 tbsp chili powder (or more depending on desired level of spiciness).
• If the concentrate is unsweetened, add 1 tablespoon of sugar or the desired substitute. Taste and adjust as needed.
• Blend on low speed and gradually increase until smooth and thick.
• Pour into an airtight bowl or container. Refrigerate for 2-3 hours to thicken further.
• Serve on fresh fruits, vegetables, in mangonadas or to decorate cocktail glasses.

Notes

Store in the refrigerator for up to 3 weeks. For a more spicy version, add chili de árbol powder. For a sugar-free version, use stevia or monk sugar to taste. Mango manila is sweeter and juicier than petacón, but both are suitable.

FAQ:

Q: Can you omit the mango?
A: Yes, it is not essential but it gives a smoother texture.

Q: Can you freeze chamoy?
A: Yes, it freezes well in small airtight containers.

Mots clés Chamoy, Fruits, Jamaica

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