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