Chamoy pickles are a Mexican specialty that has become increasingly popular in recent years. This unique flavor combination of sweet and spicy is sure to be a hit with your family and friends. It’s easy to make at home with just a few ingredients.
In this article, we will show you how to make delicious chamoy pickles from the comfort of your own kitchen. With a few simple ingredients and some basic steps, you’ll be able to create the perfect balance of flavors for this unique pickle.
To get started, gather all the necessary ingredients and equipment listed below. Then follow along with the step-by-step instructions to make chamoy pickles.
What are chamoy pickles?
Chamoy pickles are a Mexican condiment made from pickled fruit and spices. It is usually served as a side dish or condiment to enhance the flavor of other dishes.
The most common fruits used for chamoy pickles are apricots and cranberries, but you can also find other variations with different fruits. The pickles are flavored with a mixture of lime juice, chile powder, and sugar.
Chamoy is also a popular flavor of Mexican candy that usually contains some combination of chili powder, fruit preserves, and salt. It can be used to give dishes an extra kick of flavor.
What does it taste like?
Chamoy pickles have a unique flavor combination of sweet, tart, and spicy. The apricots bring a subtle sweetness while the chilies offer up a bit of heat.
The lime juice, ancho pepper, and dried cranberries add some tanginess and smokiness to the pickles. Finally, the hibiscus flowers provide a subtle floral note and color.
Overall, chamoy pickles have a complex flavor that is sure to please! So if you’re looking for something different than your typical dill pickle, chamoy pickles can be the best choice.
How did I first get introduced to chamoy pickles?
I first discovered chamoy pickles on a trip to Mexico. I was eating at a small food stand and noticed a jar of brightly colored pickles in the window. They looked incredibly delicious, so I decided to try them out. When I bit into my first chamoy pickle, I was immediately hooked!
The flavors were unlike anything I had ever tasted before. There was a pleasant sweetness from the apricots, a hint of tartness from the lime juice, and an unmistakable kick of heat from the chilies. I loved how these flavors combined to create something unique and delicious.
When I returned home, I was determined to recreate this amazing flavor combination. After some research and experimentation, I was able to develop a recipe for chamoy pickles that I believe captures the essence of this traditional Mexican dish.
Since then, I have enjoyed making and eating chamoy pickles on a regular basis. It has become one of my favorite snacks. I love to serve them at parties, or even just enjoy them as an afternoon snack.
How to make chamoy pickles?
Making chamoy pickles is a simple process that only requires a few ingredients and minimal cooking time. You can Follow the instructions below to make delicious chamoy pickles in your own kitchen.
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Ingredients
- Apricots: Apricots are a type of stone fruit that is naturally sweet and juicy. The flesh of an apricot is smooth, with a yellow or light orange color.
- Chile de Arbol or Japones: These are small, dried chilies that have a sharp flavor and can range from mild to quite spicy depending on how many you use.
- Dried cranberries: These are tart, dried berries that add a bit of sweetness to the pickles.
- Lime: The juice from one lime adds a bright, acidic flavor to the pickles.
- Chile limon powder or Tajin: This is a blend of chilies and citrus that adds a bit of heat and tanginess.
- Ancho chile pepper: An ancho chili is a type of dried, mild chili that adds a smoky flavor to the pickles.
- Dried hibiscus flowers: These deep red flowers add a subtle floral note and color to the pickles.
- Salt and sugar: Salt and sugar balance out the flavors in the pickles. Make sure to adjust the amount according to your tastes!
Step by step instructions
Step 1
Soak the apricots in warm water for 10 minutes.
Step 2
In a pot, add 2 cups of water with the ancho chile pepper and dried hibiscus flowers. Bring to a boil then reduce the heat and simmer for 8-10 minutes.
Step 3
Drain the apricots and mix them together with the chile de Arbol or Japones, dried cranberries, and lime juice.
Step 4
Once the hibiscus flowers are soft, strain the liquid and add it to the apricot mixture.
Step 5
Add in the chile limon powder or Tajin, salt, and sugar to taste. Simmer for an additional 5 minutes.
Step 6
Once the pickles are heated through, remove them from the heat and let them cool before serving.
Tips
- Make sure to adjust the amount of salt and sugar according to your tastes!
- If you prefer a spicier flavor, you can add more chilies or Chile limon powder.
- For a sweeter flavor, you can add more dried cranberries or apricots.
- For an extra kick of flavor, try adding some chopped jalapenos or cilantro to your pickles.
- If you don’t have chamoy powder, you can use regular chili powder or Tajin seasonings.
- To ensure that the pickles have a crispy texture, make sure to use fresh fruits and vegetables.
- Try experimenting with different fruits and vegetables! Some great options include apples, cucumbers, onions, and peppers. Feel free to mix and match until you find the perfect combination for your tastes!
Chamoy Pickles Recipe
Equipment
- pot
- cup
- mixture
Ingredients
- 2 tablespoons of sun-kissed dried cranberries
- 3 succulent Apricots ripe for perfection
- 1/2 freshly squeezed lime its citrusy essence ready to burst
- 2/3 Cup of zesty chile limon powder
- 8 tablespoons of handpicked dried hibiscus flowers
- Salt to taste enhancing the flavor dance
- 1 small ancho chile pepper a hint of smoky warmth
- Sugar to taste a sweet symphony
- 6 fiery Japones adding a kick of heat
Instructions
- Soak the apricots in warm water for 10 minutes.
- In a pot, add 2 cups of water with the ancho chile pepper and dried hibiscus flowers. Bring to a boil then reduce the heat and simmer for 8-10 minutes.
- Drain the apricots and mix them together with the chile de Arbol or Japones, dried cranberries, and lime juice.
- Once the hibiscus flowers are soft, strain the liquid and add it to the apricot mixture.
- Add in the chile limon powder or Tajin, salt, and sugar to taste. Simmer for an additional 5 minutes.
- Once the pickles are heated through, remove them from the heat and let them cool before serving.
Notes
- Make sure to adjust the amount of salt and sugar according to your tastes!
- If you prefer a spicier flavor, you can add more chilies or Chile limon powder.
- For a sweeter flavor, you can add more dried cranberries or apricots.
- For an extra kick of flavor, try adding some chopped jalapenos or cilantro to your pickles.
- If you don’t have chamoy powder, you can use regular chili powder or Tajin seasonings.
- To ensure that the pickles have a crispy texture, make sure to use fresh fruits and vegetables.
- Try experimenting with different fruits and vegetables! Some great options include apples, cucumbers, onions, and peppers. Feel free to mix and match until you find the perfect combination for your tastes!
Nutrition Information
Calories: 88 kcal,
carbohydrates: 20g
protein: 2.5g
fat: 0.3g
sodium: 131mg
What to serve with chamoy pickles?
Chamoy pickles can be enjoyed as a snack, appetizer, or side dish. For a light lunch or dinner meal, try adding them to tacos, burritos, and salads. They also pair nicely with grilled meats and seafood dishes.
Serve chamoy pickles at your next gathering with tortilla chips, crackers, or crunchy vegetables. For a fun and delicious dessert, serve them with ice cream or in a milkshake!
How to store leftover chamoy pickles?
Leftover chamoy pickles should be stored in an airtight container. Refrigerating them is the best way to ensure that they will stay fresh and flavorful longer. You can also freeze them for up to 6 months.
To thaw frozen pickles, simply defrost them overnight in the refrigerator or place them in a pot on low heat until thawed. When you are ready to enjoy them again, simply heat them up in a skillet or on the stovetop until hot.
This will ensure that they have a crispy texture and all of their original flavors! You can also serve chamoy pickles cold if desired.
Can pregnant women eat this?
Pregnant women can enjoy chamoy pickles in moderation. This dish is generally considered safe during pregnancy, as long as the ingredients are fresh and properly cooked.
It is important to note that pregnant women should avoid eating foods that have been left at room temperature for more than two hours or have not been heated to an internal temperature of 165°F.
Additionally, pregnant women should limit their intake of foods that are high in sugar, fat, and sodium. Chamoy pickles contain a moderate amount of these ingredients, but they should still not be consumed in excess. Pregnant women should consult with their healthcare provider before enjoying chamoy pickles.
FAQs
Are chamoy pickles healthy?
Chamoy pickles are a good source of vitamins and minerals such as Vitamin C, dietary fiber, and potassium. However, it is important to note that they contain a moderate amount of sugar, fat, and sodium.
Can I substitute dried cranberries for other fruits?
Yes, you can use any type of dried fruit in place of the cranberries. Some great options include raisins, apricots and cherries.,
Can I add extra ingredients to the pickles?
Yes, you can definitely add other ingredients to the pickles such as jalapenos, cilantro, and onion. Feel free to mix and match until you find the perfect combination for your tastes!
Wrapping Up
I hope you’ve learned more about chamoy pickles and all the delicious ways you can enjoy this unique side dish. Whether you serve them as a snack, appetizer, or side dish, chamoy pickles are sure to be a hit at your next gathering.
So if you’re looking for something new and exciting, give them a try! They are easy to make and a great way to add some unique flavors and colors to your next meal.
If you enjoyed learning it, then make sure to share this article with your friends and family. And let me know how your chamoy pickles turned out in the comments section.
Also, don’t forget to check out my other articles for more outstanding recipes!
Thank you for reading this whole article.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.