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Chamoy BBQ Sauce

Serves
1.5 cups
Difficulty
easy

Chamoy! Tart, sweet, salty and spicy, made into a smoky barbecue sauce with Chile Pasilla de Oaxaca, vinegar and garlic- perfect for ribs, chicken or fish.

Additional details

Additional details

    1. Place the hibiscus flowers, chiles (pasilla de oxaca x 1 & ancho x 1), apricots (70g) and water (3 cups/ 250ml) in a saucepan, bring to a boil covered and then simmer for 5 minutes. Remove from the heat and allow to cool.
    2. When cooled and all the chiles, fruit and flowers are fully rehydrated, strain any sediment off keeping the remaining liquid.
    3. Place the strained chiles, fruit, flowers and liquid into a blender or a jug suitable for a stick blender.
    4. Add the garlic (2 cloves +) and blend until very smooth. Then sieve into a saucepan, discarding the solids. Add the vinegar, sugar and salt.
    5. Simmer until reduced to a glossy sauce that is thick enough to trace a line across the back of a coated spoon. You should have about 1.5 cups of BBQ sauce when ready.
    6. Adjust seasoning, this is a balance of sweet, tart, salty and spicy with a hint of smoke.

Highlighted Ingredients

  • Hibiscus Flowers 50g thumbnail

    Hibiscus Flowers 50g

    £3.95

  • Pasilla Chillies 50g thumbnail

    Pasilla Chillies 50g

    £4.10

  • Ancho Chillies 70g thumbnail

    Ancho Chillies 70g

    £4.40