80 grams (3/8 cup) of jaggery or brown sugar or piloncillo
1 dried ancho chile, seeds and stem removed
6 Tablespoons tamarind pulp/paste
water
salt
lime juice
Bring to a boil all ingredients except lime juice, then reduce heat and cook on low until tamarind and pepper are soft. Let cool slightly, then blend until smooth. Add lime juice and salt to taste. Store in a squeeze bottle in the refrigerator.
I like chamoy on my fruit, especially mango, pineapple, and cantaloupe. Many brands that I've bought at the grocery store have red 40. Other brands are more natural, but they're expensive. I decided to make my own. I looked up some recipes to find out if I could make my own chamoy sauce. One recipe started with Tajin seasoning, which isn't really starting from scratch. Some recipes used raisins or plums, but I chose tamarind instead because I had a couple of blocks of tamarind pulp in the fridge from another recipe (tamarind soda).
I bought a small package of dried ancho chilies. I was surprised that they were a chewy texture, not dried all the way to a crunchy state. Some grocery stores sell dried peppers in the bulk section, but I didn't want to buy a large package until I was sure they had the flavor I was looking for. They are smoky and slightly sweet, not at all spicy.
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