Chamoy pickle sauce wasn’t something I grew up eating in St. Francisville, but the first time I tried it, I knew I had to bring it into my Southern kitchen. I was at a neighborhood cookout in New Orleans when someone handed me a bright red pickle coated in a sticky, spicy glaze. That was my first bite of chamoy pickle—and it was love at first taste. Sweet, salty, tangy, and spicy—it had everything I crave in a condiment.
I immediately went home and started working on my own chamoy pickle sauce, trying to recreate that unforgettable balance of flavors. The base is simple: dried fruit, chili powder, lime juice, vinegar, and sugar. From there, it’s all about adjusting to your taste—just like my grandmother did when she made pepper jelly or chow chow. She always taught me that sauces should be alive: bold, bright, and personal.
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Chamoy Pickle Sauce – TikTok’s Sweet, Spicy & Tangy Flavor Trend
- Total Time: 25 minutes
- Yield: 1 cup 1x
Description
This chamoy pickle sauce is a tangy, sweet, and spicy glaze that brings bold flavor to pickles, fruits, and more! Perfect for snacking or dipping.
Ingredients
1 cup dried apricots or prunes
1 tablespoon chili powder
1 tablespoon lime juice
1/4 cup apple cider vinegar
1/4 cup sugar
1/2 cup water
Optional: pinch of Tajín or garlic powder
Instructions
1. Soak dried apricots or prunes in hot water for about 15 minutes.
2.
3. Blend the soaked fruit into a smooth paste.
4.
5. Combine the paste with chili powder, lime juice, vinegar, sugar, and water in a saucepan.
6.
7. Simmer on low heat for 10 minutes, stirring occasionally.
8.
9. Once thickened, let cool.
10.
11. Store in a jar or pour over pickles to soak for 6 hours or overnight.
Notes
Store the chamoy pickle sauce in the fridge for up to 2 weeks.
Adjust spice levels by adding more chili powder or hot sauce.
Use this sauce over fruit, pickles, fries, or as a dip for snacks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Simmer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 15g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: chamoy pickle sauce, spicy sweet pickle sauce, chamoy sauce recipe
I think what makes chamoy pickle sauce so fun is that it’s both nostalgic and new. For my kids, it’s become the ultimate treat—we soak whole pickles in the sauce overnight, then slice them for snacks or tuck them into lunchboxes. For parties, I use it as a drizzle over fruit skewers or even chicken wings. It adds this pop of flavor that gets everyone talking.
If you’re new to this sauce, I recommend starting with a classic soak. You can even check out my hot honey sauce recipe for another sweet-heat condiment that packs flavor in every bite. But chamoy is a whole other level—it’s got that tangy punch that wakes up your tastebuds.
Some people even call it pickle chamoy sauce—no matter what you call it, this bold, tangy blend is taking over TikTok for a reason.
Table of Contents
Ingredients & How to Make Chamoy Pickle Sauce at Home
What Goes into a Great Chamoy Pickle Sauce?
To make a delicious chamoy pickle sauce, you only need a few simple ingredients from your pantry. Here’s what you’ll need:
- 1 cup dried apricots or prunes
- 1 tablespoon chili powder
- 1 tablespoon lime juice
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 cup water
- Optional: pinch of Tajín or garlic powder for extra flavor
Preparation Method
- Soak the Dried Fruit
Begin by soaking the dried apricots or prunes in hot water for about 15 minutes, or until they soften. This helps create a smooth base for the sauce. - Blend the Fruit
After the fruit has softened, blend it into a smooth paste using a food processor or blender. This will serve as the primary base for your sauce. - Cook the Sauce
In a small saucepan, combine the blended fruit paste with chili powder, lime juice, apple cider vinegar, sugar, and water. Stir to combine, and then bring the mixture to a simmer over medium-low heat. Let it cook for about 10 minutes, stirring occasionally, until the sauce thickens to a sticky glaze. - Adjust the Flavor
Taste your sauce and adjust as needed. Want it spicier? Add more chili powder or a dash of hot sauce. For a sweeter sauce, add more sugar or dried mangoes. To make it tangier, add a bit more vinegar or fresh lime juice. As I shared in my hot honey sauce, these recipes are about adjusting the ingredients to fit your cravings—not following rigid rules. - Cool and Store
Once the sauce is done, allow it to cool to room temperature. Pour it over whole pickles in a jar, making sure they are fully coated. Let them soak for at least a few hours, but overnight will give you the best results. You can also store the sauce in the fridge for up to two weeks, ready to drizzle over fruit, watermelon, or even chicken wings!
Chamoy pickle sauce delivers a bold hit of flavor in every bite—fiery, fruity, and unforgettable. You can experiment with the heat, sweetness, and tang to match your taste preferences. Enjoy this unique sauce with pickles or try it on other snacks like fries, fruits, or grilled meats!
The Best Ways to Use Chamoy Pickle Sauce
How to enjoy chamoy pickle sauce
Once you’ve learned how to make chamoy pickle sauce, you’ll quickly realize just how versatile it is. It’s not just for pickles (though, let’s be real, pickles are the star here). I love to drizzle it over fresh fruit like mango, pineapple, or watermelon. The sweet-spicy sauce pairs perfectly with the juicy, cooling flavors of tropical fruits. You can also serve it as a dip for crunchy snacks, adding a new level of flavor to chips, crackers, or even roasted nuts.
For a fun twist, I’ll often mix chamoy pickle sauce with some sour cream to create a tangy dipping sauce for fries or crispy chicken tenders. This combination of creamy and spicy is always a crowd-pleaser, especially at barbecues or family gatherings. It’s also amazing when paired with grilled meats—brush some over your ribs or chicken during the last few minutes of grilling to create a caramelized, flavorful glaze that’s impossible to resist.
If you’re hosting a party, chamoy pickle sauce is the perfect addition to a fruit platter. Pour it over chopped fruit or serve it on the side for dipping. For a more savory take, drizzle it over roasted sweet potatoes or baked squash. The heat and sweetness balance the natural flavors of the vegetables and add a burst of flavor.
For more ideas on turning simple sauces into extraordinary dishes, check out my balsamic date vinaigrette for another bold and tangy dressing that’ll work wonders on salads, veggies, and more.
Storing and Adjusting Your Chamoy Pickle Sauce
Storing Chamoy Pickle Sauce for Later Use
Once you’ve made chamoy pickle sauce, you’ll want to keep it fresh and ready to use for whenever a craving hits. The best way to store it is in an airtight container, like a glass jar or squeeze bottle, and refrigerate it. It will last for up to two weeks in the fridge, so you can easily have it on hand for snacks, meals, or as a dip for any occasion. If you make a big batch, you can always keep it stored and ready to drizzle over your next fruit salad, fries, or roasted vegetables.
Before you store it, be sure to let it cool completely. Once it’s chilled, the sauce will thicken, but you can always warm it up for a few seconds in the microwave or heat it gently on the stovetop before using it again. If it thickens too much, just add a bit more vinegar or lime juice to loosen it up to the desired consistency.
Adjusting the Flavor of Your Chamoy Pickle Sauce
What I love about chamoy pickle sauce is how easily it can be adjusted to your taste. If you like it spicier, simply add more chili powder or even a splash of hot sauce. If you prefer a sweeter sauce, add more sugar or dried mango. For a more savory touch, try adding a pinch of garlic powder or Tajín to balance the sweetness. The sauce is so customizable that you can make it as mild or as hot as you like.
For another variation of a tangy, flavorful sauce, check out my Hot Honey Mustard Sauce for another bold and versatile sauce that can be used in a similar way to chamoy pickle sauce, but with a creamy mustard twist.
FAQs About Chamoy Pickle Sauce
What is a chamoy pickle made of?
A chamoy pickle is made by soaking pickles in chamoy sauce, which is a mixture of sweet, spicy, and tangy ingredients. The sauce typically contains dried fruit (like apricots or prunes), chili powder, lime juice, vinegar, and sugar. The pickles soak in this flavorful mixture, absorbing the heat, sweetness, and tang for a uniquely bold and irresistible taste.
How long to soak pickle in chamoy?
For the best results, soak pickles in chamoy pickle sauce for at least 6 hours, though overnight is ideal for maximum flavor absorption. The longer you soak the pickles, the more intense the flavor will become. If you’re in a hurry, even a few hours will infuse the pickles with enough flavor to enjoy.
What is chamoy sauce made of?
Chamoy sauce is typically made from a combination of dried fruit (like apricots or prunes), chili powder, lime juice, vinegar, and sugar. It has a sweet, sour, and spicy flavor profile that makes it perfect for coating fruits, pickles, or even meats. The balance of heat from the chili powder and sweetness from the fruit and sugar creates a sauce that’s tangy, flavorful, and versatile.
What does a chamoy pickle taste like?
A chamoy pickle offers a unique combination of sweet, spicy, and tangy flavors. The pickle itself provides a salty base, while the chamoy sauce adds heat, acidity, and sweetness. The result is a pickle that is intensely flavorful, with a fiery kick from the chili, a tartness from the lime and vinegar, and a rich sweetness from the dried fruit and sugar. It’s a flavor explosion in every bite!
Conclusion
Final Thoughts on How to Make Chamoy Pickle Sauce
How to make chamoy pickle sauce is a simple and fun way to add bold, tangy flavor to your favorite snacks. The combination of sweetness, spice, and acidity makes this sauce a versatile and addictive treat. Whether you’re soaking pickles, drizzling it over fresh fruit, or using it as a dip for fries or chicken, chamoy pickle sauce always brings a unique twist to your meals.
The best part is that once you’ve learned the basics, you can experiment with the ingredients to make it as sweet, spicy, or tangy as you like. Whether you make it for a family gathering, a party, or just a snack for yourself, it’s bound to become a favorite. Don’t forget that it can be stored in the fridge for up to two weeks, so you can enjoy it again and again.
If you love experimenting with bold flavors, chamoy pickle sauce is a must-try in your kitchen. I hope you enjoy making this sauce as much as I do. Once you’ve tried it, you’ll never look at pickles the same way again. Want more easy and delicious ideas from New Easy Recipe? Check out our full collection on Pinterest.
