Chamoy Rim Dip Recipes

CHAMOY RIM DIP RECIPE

Chamoy Rim Dip Recipe image

Level up your favorite alcoholic drinks with this Mexican chamoy rim dip! It adds sweetness and tanginess to your drinks with each sip.

Provided by Jam

Categories Dip, Sauce & Condiment

Time 1h20m

Yield 12

Number Of Ingredients 5

Ingredients

10 Pulparindo candies
1⁄2 cup chamoy
1⁄2 cup plus more for decorating the dip (optional) tajin
2 any flavor Baby Lucas candy
2 any flavor Lucas Gusano candy

Steps:

In a medium saucepan over medium heat, add pulparindo candies. Melt the candies, stirring frequently, for about 5 to minutes until a thick paste forms. Adjust the heat as needed. If the candies begin to smoke, turn heat down to medium low.
Add chamoy to saucepan. If needed, return heat to medium. Allow to cook, stirring constantly, for about 4 to 6 minutes until Pulparindo has fully melted and incorporated in with the chamoy.
Add the tajin, Baby Lucas candy, and Lucas Gusano candy. Stir and cook until ingredients are fully incorporated.
Check consistency and do a taste test. Consistency should be thick enough that it fully coats a spatula or spoon but will slowly slide of. Taste should be tart and spicy with a hint of fruit. Add tahin for more spice or less watery consistency. Add Lucas candies for more sweetness.
Pour the prepared rim paste into a sealable container and allow to completely cool on the counter for about 1 hour.
Serve by dipping cleaned bottles or cans into the rim paste, twisting the drinks to fully cover the top, rim, and upper sides.

Nutrition Facts : ServingSize 12.00 people, Sugar 0.00

CHAMOYADA

Chamoyada image

Chamoyadas originated in Mexico and are commonly made with fresh mangos and chamoy sauce. I used fresh frozen mangoes and pineapple juice for an added tropical twist. I always garnish with a tamarind straw but due to the Coronavirus pandemic, I was unable to find them at my local Mexican store. Top with fresh cubed mangoes if desired.

Provided by Yoly

Categories World Cuisine Recipes Latin American Mexican

Time 10m

Yield 1

Number Of Ingredients 5

Ingredients

1 cup diced fresh mango, frozen
1 (6 ounce) can pineapple juice
½ lime
2 teaspoons chili-lime seasoning (such as Tajin®)
2 tablespoons chamoy (Mexican chili fruit condiment)

Steps:

Combine frozen mangoes and pineapple juice in a blender; blend until smooth.
Rub lime wedge around the rim of a glass and dip in 1 teaspoon chili-lime seasoning. Juice lime into the glass; add 1 tablespoon chamoy and 1 teaspoon chili-lime seasoning. Pour in 1/2 of the mango-pineapple mixture. Add remaining chamoy sauce and top with remaining mango-pineapple mixture.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 57.5 g, Fat 1.7 g, Fiber 6.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 968.3 mg, Sugar 44 g

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