Chamoy rim dip recipe is a common Mexican condiment used in many dishes from tacos to tamales. It is made from boiled pickled fruit, citrus juices, and chili powder. You can serve this fry dip with tortilla chips for a snack or appetizer.
This Mexican favorite is a tasty topping for tacos, fries, and more. Chamoy is a Mexican salsa that is used as a dip and condiment such as on tacos or accompanying tamales. It is also used on peras, chicharrón, tostadas, elote, quesadillas and more.
It is made from ripe Roma tomatoes which are mashed together with piloncillo (unrefined brown sugar) and then boiled until it thickens. There the ingredient is left to ferment for several hours before use.
How to make Chamoy rim dip recipe?
- Preparation Time: 20 minutes.
- Cooking Time: 30 minutes.
- Total time: 50 minutes
- Serving Size: 4
- Difficulty: Easy
Ingredients for Chamoy rim dip recipe
- 1 Cup chopped Ripe Roma tomatoes
- 1/2 Cup piloncillo (brown sugar)
- 1/2 Teaspoon dried chili powder
- 1 Teaspoon crushed garlic
- 1 Teaspoon salt
Directions for Chamoy rim dip recipe
Step 1: Peel and cut Roma tomatoes into 1-inch chunks.
Step 2: Place into a well-ventilated container and let stand for 24 hours.
Step 3: Pour the mixture through a sieve to separate it from the pickling liquid. Save the liquid. This will be used in the next step to make the dip.
Step 4: Preheat a medium saucepan over medium heat for coating tomatoes with piloncillo and dried chili powder. Stir occasionally, until sugar dissolves (about 2 minutes). Remove from heat and add garlic, salt, and chopped tomatoes. Mix well.
Step 5: Pour the mixture into a refrigerated container and cover tightly with aluminum foil. Place in the refrigerator for 24 hours (up to 2 days). Stir every 12-24 hours. When the mixture is fully fermented, pour it into a blender and puree until smooth or desired consistency.
Step 6: Chamoy is ready to serve or keep refrigerated for up to 1 week (cold).
Notes
The original recipe called for chili powder, but I found it more to flavor the dip; so I omitted it and followed the instructions on how to make Chamoy simple syrup instead. Be sure to reserve the liquid you placed aside in step 4. It is used in step 5 as a substitute for dry sugar (piloncillo).
Nutrition Facts Chamoy rim dip recipe
| Nutrition | Amount |
|---|---|
| Calories | 226 |
| Fat | 9.2g |
| Sodium | 639mg |
| Carbohydrates | 18.7g |
| Protein | 0.8g Recipe |
10 Amazing Serving Ideas Chamoy rim dip recipe
- The Chamoy rim dip recipe makes a great add-in for fries, quesadillas, and chicharrón.
- It is also good with Elote (corn on the cob). A great addition to the appetizer platter.
- It can also be used as a sauce for steak, pork chops, chicken wings, and more.
- You can place an avocado into the dip recipe and serve it on tacos instead of pico de gallo or salsa.
- Chamoy can also be used as a dip for raw cabbage and other salads.
- This Mexican dip can be used as a sauce to accompany tamales (Sopa de Fideo).
- You can use the Chamoy rim dip recipe to make another type of Mexican condiment called Sopes.
- You can also use the Chamoy rim dip recipe with pancakes, french toast, or with other bread from the bread basket.
- Place some Chamoy rim dip recipe on a tortilla chip and serve it with salsa or chili con carne.
- Serve it with pork chops or chicken wings.
conclusion
I have to say that I am amazed at how simple it was to make the Chamoy rim dip recipe and it looks very delicious. It is a great condiment to serve with Mexican dishes, especially tacos and tamales. I will be having it soon at my next taco party.
Chamoy rim dip recipe is a popular Mexican ingredient used in many dishes from tacos to tamales. It is made from boiled pickled fruit, citrus juices, and chili powder.
