Oh, boy! It's Chamoy!

This week in the BarbacoApparel test kitchen, we’ve got fresh twists on everyone’s favorite mangonada topping: chamoy! This addictively sour, sweet, salty treat has been my summertime staple for years, but I had no idea how it was made. After scouring the Internet, I found a HEB recipe that made me want to throw away my prebottled chamoy and never look back. This recipe is so good, in fact, it inspired me to make a chamoy hot wing sauce, Tajin dry rub, and a pay de queso topping. Give it a try; I promise you won’t be sorry!

HEB Chamoy Recipe
3 dried ancho chiles
1/2 cup HEB dried apricots
1 cup apricot preserves
1 tbsp apple cider vinegar
1/2 cup HEB Lots of Lime juice
1/2 cup brown sugar
1/2 tsp kosher salt

  • Simmer chilies and apricots in water for 30 minutes.
  • Once chilies and apricots are softened, remove from water and discard liquid. Remove seeds and stems from chilies and discard.
  • Place all ingredients in a blender and blend until smooth.
  • Store in refrigerator in an airtight container

Chamoy Hot Wing Sauce

1 cup HEB chamoy
1 stick unsalted butter
1/4 lime juice
4 tbsp Tajin
1 tbsp salt
1 tbsp pepper

  • Melt butter in sauce pan over medium high heat
  • Pour HEB chamoy into melted butter and stir constantly
  • Add 2 to 3 tbsps Tajin, salt, pepper, and lime juice and stir until smooth
  • Coat fully cooked chicken winglets and drumlets thoroughly
  • Sprinkle remaining Tajin over coated wings
  • "Pro" Tip: Want to add some heat? Add some red chili flakes or chili powder to the butter as it melts

Tajin Dry Rub
1 cup Tajin
1 cup brown sugar
Chili powder to taste

Salt and pepper to taste

  • In bowl, combine all ingredients until thoroughly mixed
  • Coat fully cooked chicken winglets and drumlets thoroughly

Chamoy "Pay de Queso" Cheesecake
1 premade grammar cracker crust
12 oz sweetened condensed milk
14 oz evaporated milk
12 oz cream cheese
3 eggs
1 tbsp vanilla extract
6 tbsp HEB chamoy
1 Friends Till the End Tee
  • Preheat oven to 350°F
  • Mix sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla extract together in a bowl until smooth
  • Pour mixture into prepared pie crust
  • Bake in oven for 40 to 45 minutes
  • Remove pie from oven and let cool
  • Once cool, place pie in refrigerator for two to three hours
  • When ready to serve, add 1 to 2 tbsps of chamoy to each slice
  • "Pro" Tip: Wear your Friends Till the End tee while making this recipe. It won't affect the flavor of the cheesecake, but it will make you look cool while in the kitchen.



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