Chamoy Rim Dip Recipe – Easy Kitchen Guide
Chamoy is a Mexican condiment made with pickled fruit, chili peppers, lime juice, and spices. The Chamoy Rim Dip Recipe combines all these flavors to create a delicious and unique dip! This recipe is perfect for summer cookouts or any occasion that calls for an exciting dip. It’s quick and easy to make, so you can enjoy it in no time at all. Chamoy Rim Dip is an exciting and flavorful dip that will have your guests asking for more of these Mexican ingredients.
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Servings: 2 people
Calories: 149kcal
Equipment
- 1 medium size pot
- 1 wooden spoon
Ingredients
- Hot sauce bringing a fiery and bold flavor, intensifying the overall taste.
- 1/4 cup of chile powder infusing a spicy and smoky kick, adding depth and heat to the dish.
- 1/8 tablespoons of lime juice adding a tangy and refreshing citrus flavor to brighten the dish.
- Beer adding a malty and hoppy taste, contributing to the richness and depth of the dish.
- 1/2 cup of tamarind candies offering a unique blend of sweet and tart flavors, creating a rich and tangy element.
- 1/2 cup of sugar balancing the flavors and adding a touch of sweetness to the recipe.
- Tomato clam juice providing a rich and briny flavor, enhancing the umami profile of the dish.
- Worcestershire sauce adding a complex and savory note, deepening the flavors.
- Candied sesame seeds providing a delightful combination of sweetness and nuttiness, adding a crunchy texture and a touch of elegance.
- 1/4 cup of Chamoy offering a sweet, tangy, and slightly spicy flavor, giving a unique twist to the recipe.
- Fresh lime juice adding a bright and citrusy zing, elevating the overall freshness and flavor of the dish.
- Seasoning sauce enhancing the overall taste by adding a savory and aromatic element.
Instructions
- Begin by combining tamarind candies and Chamoy in a pot. Cook for 20 minutes or until the candy melts or reaches the perfect blend.
- Add chile powder, sugar, and lime juice. Stir with a wooden spoon until the ingredients are well blended.
- Cook the chamoy mixture over medium heat. Depending on its intended use, cook for 5 minutes if you’re making a garnish, or reduce to medium-low and cook for 10 minutes or until your desired consistency if it’s for rim dip.
- Now, pour chamoy rim dip on a plate. To make the perfect michelada, start by dipping your glass in the plate of chamoy rim paste. Then, mix together seasoning sauce, Worcestershire sauce, lime juice, hot sauce and tomato clam juice before slowly adding beer to combine all ingredients.
Notes
– You can garnish with chili powder for an extra kick and extra flavor with a minimum prep time.
– Keep in mind that Chamoy is salty and sweet, so adjust the level of salt accordingly.
– For a fun twist on this classic dip, you can use a variety of different fruits such as strawberries, fresh mangoes or frozen mangoes, and peaches.
– Add some spices or herbs for an extra layer of flavor! Cumin and coriander are great additions. Mexican seasonings could be a great addition.
– Serve with chips, crackers, cut-up vegetables, or even on top of tacos. The possibilities are endless.
– If you want the dip to be extra creamy, add a tablespoon of mayonnaise.
– For an even tastier Chamoy Rim Dip, garnish with cilantro and lime wedges for a pop of freshness.
– Chamoy is a great condiment so feel free to spice up other dishes with it. Try it on tacos, nachos, or even as a marinade for grilled meats.
Chamoy can be found in many Mexican markets so if you’re having trouble finding it, ask around! Have fun with this recipe and experiment with different flavor combinations to make it your own.
