Prep 40 mins
Cook 0 mins
PREP TIME INCLUDES 30 minutes of hydration time. On a recent trip back to the U.S., my brothers introduced me to a yummy drink concoction called a Chamango. I was instantly hooked, but alas I knew that once back in Costa Rica it would become just a distant memory. I am so happy to say that I was wrong! Just happened to find a bag of Ancho chiles in the kitchen cupboard when I got home. I had purchased them on a trip Walmart in San Jose, not knowing what I would do with them. But since dried chiles are a rarity here, I snatched them up anyways. It must have been fate!!! Anyways, I scoured the web to find a recipe for Chamoy, the principal ingredient in the Chamango. Courtesy of Rick Bayless... found on a food blog "This Mama Cooks". Buen provecho...
- 3 dried ancho chiles
- 283.49 g apricot preserves
- 177.44 ml fresh lime juice
- 118.29 ml sugar
- 14.79 ml salt
- Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side.
- Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking.
- Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender.
- Add fruit spread, lime juice, sugar and salt. Puree.
- Finished Chamoy should be the consistency of syrup. If necessary, add a bit of water to thin it to the right consistency.
Ohhhh my Lordy!!!!! I just made a batch of chamoy with this recipe and I could drink the whole bottle (but I'm pretty sure I would be sick). Can wait to use this for some Fritos locos. Fritos covered with shredded cucumbers and radishes, topped with chamoy, lime juice and tajin seasoning. This recipe is like candy!! Thank you!
Intriguing, I had to try this! Mine turned out only slightly spicy, and the recipe yielded 2 3/4 fl. cups. This made Chamango look like a sundae, which you will love if you love mango. Found my dried ancho chiles at a Mexican grocer. Thanks for sharing this recipe, Jositori. Made for The Wild Bunch for ZWT8's visit to Mexico.