What can I put chamoy on?

Chamoy is a salty, sweet, and spicy Mexican condiment that can be used on a variety of foods. It is made from pickled fruits, chilies, and spices and provides a unique flavor profile. Chamoy is extremely versatile and can be used to add interest and excitement to snacks, entrees, desserts, and more. If you are new to using chamoy, you may be wondering what foods it pairs well with. Read on for ideas on the many different things you can put chamoy on!

Table of Contents

Fruit

One of the most popular uses for chamoy is on fresh fruit. The saltiness and slight spiciness complements the sweetness of fruits perfectly. Some great fruits to use chamoy on include:

Mangos – This tropical fruit paired with chamoy is a classic combination. The sweet juiciness of fresh mango is balanced by the tangy, salty chamoy.
Pineapple – Both fresh and grilled pineapple work well with chamoy. The chamoy accentuates the pineapple’s natural sweetness.
Watermelon – Watermelon wedges or watermelon on a stick (aka fruit popsicles) dipped in or drizzled with chamoy is refreshing and flavorful.

Apples – Slices of crisp apples dipped in chamoy offer great texture and flavor contrasts.
Oranges – Wedges of juicy oranges complemented by the spices in chamoy make a great snack.
Grapes – Chamoy used lightly on red or green grapes adds just the right amount of enhancement.

Mango on a stick – Alternating mango and pineapple on a skewer that is then drizzled with chamoy is eye-catching and delicious.

In addition to fresh fruits, chamoy can be used on dried fruits as well. Dried mango, pineapple, apricots, apples, and strawberries develop even more flavor when coated in chamoy. The saltiness works to balance out the concentrated sweetness of dried fruit.

Vegetables

Chamoy isn’t limited just to fruits! Many vegetables also pair nicely with the unique flavors of chamoy sauce. Some vegetables that chamoy can be used on include:

Jicama – Jicama sticks and chamoy is a popular Mexican street food snack. The crispy, juicy jicama is perfectly complemented by the chamoy.
Cucumbers – Cucumber slices or spears work well when dipped in or drizzled with chamoy.
Carrots – Baby carrots especially get a flavor boost from chamoy.

Radishes – Chamoy brings out the spicy kick of fresh radishes.
Corn – Grilled corn on the cob slathered in chamoy is delicious.
Zucchini – Grilled zucchini slices or spears develop a nice char and flavor when brushed with chamoy while cooking.

Pickled veggies – Items like pickled carrots, cauliflower, onions, jalapenos and more get even more tanginess from chamoy.

The salt, spice, acidity, and sweetness of chamoy pairs remarkably well with fresh, bright tasting vegetables. The contrasting flavors and textures chamoy provides enhances these healthy snacks and side dishes.

Meats

In addition to fruits and vegetables, chamoy can also be used as a glaze, dip, or accompaniment for a variety of meat dishes:

Chicken – Boneless chicken thighs or breasts brushed with chamoy while grilling makes the chicken extra juicy and flavorful.
Pork – Chamoy pork chops hot off the grill are delicious. The chamoy caramelizes and compliments the pork.
Fish – Strong flavored fish like salmon and tilapia are excellent paired with a chamoy sauce or glaze.

Shrimp – Chamoy shrimp skewers are tasty appetizers or meals. The chamoy pairs well with the briny shrimp.
Bacon – Bacon strips brushed with or dipped in chamoy are great as appetizers or on salads and sandwiches.
Steak – Adding a chamoy sauce on top of grilled steaks right before serving adds moisture and flavor.

Brisket – Smoked brisket dipped in chamoy sauce is a mouthwatering combination.

The spices, acidity, sweetness, and saltiness of chamoy work to enhance nearly any type of meat. It can help add moisture while also forming a flavorful crust or glaze on meats when grilling. It also can be served as a dipping sauce alongside a variety of meats.

Seafood

In addition to land-dwelling meats, chamoy also pairs deliciously with types of seafood and shellfish:

Shrimp – Brushed on shrimp before grilling or broiling, used as a dip for peeled shrimp, or even mixed into shrimp ceviche are all tasty options.
Tilapia – Mild tilapia fillets develop lots of flavor when basted with or topped with chamoy sauce.
Crab – Dungeness crab or even imitation crab sticks are elevated by the addition of chamoy.

Oysters – A few dashes of chamoy sauce can enhance freshly shucked oysters.
Mussels – Steamed or grilled mussels get a tangy, spicy boost from chamoy.
Ceviche – Chamoy is often used as one of the ingredients in ceviche, imparting its trademark flavors.

Fish tacos – A dollop of chamoy sauce on fish tacos adds the perfect amount of zing.

Chamoy works well with lighter seafood where its spice and tanginess can shine through. The saltiness of chamoy also serves to season and enhance the natural flavors of various types of seafood.

Snacks

Aside from meal items, chamoy can also serve as a unique flavor-enhancer for a variety of snack foods, including:

Popcorn – Drizzled or sprinkled over popcorn, chamoy adds exciting sweet/sour candy flavors.
Nuts – Peanuts, cashews, almonds, and more get amped up by the addition of chamoy.
Pretzels – Pretzel sticks, rods, and bites become salty, sweet, and spicy when dipped in chamoy.

Potato chips – Chamoy potato chips pack tons of flavor.
Fruit snacks – Gummy fruit snacks, dried mango strips, and similar items are even more vibrant tasting with chamoy.
Pickled snacks – Items like pickled okra, pickled green beans, and tangy olives develop more complexity with some chamoy.

Crackers – Simple crackers transform into flavorful snacks when topped with chamoy.

The unique mix of sweet, sour, salty, and spicy that chamoy provides works extremely well as a flavor-booster for all kinds of crunchy, salty snacks. It can turn an everyday snack into something addictively delicious.

Candy and Desserts

While it may seem unconventional, chamoy can also be incorporated into sweeter candy and dessert items:

Pineapple – Grilled pineapple slices topped with chamoy make for an easy, tropical dessert.
Mangos – Fresh mango chunks drizzled with chamoy sauce are a sweet and spicy treat.
Fruit salad – Add chamoy to fruit salad for a new twist on a classic.

Frozen grapes – Grapes frozen with chamoy in the middle have a wonderful flavor surprise.
Popsicles – Make homemade popsicles using chamoy for real Mexican paletas.
Sour candy – Chamoy pairs surprisingly well with sour candy like Warheads.

Gummy candy – Traditional gummys or jelly candies get an upgrade soaked in or coated with chamoy.
Pickled fruit – Pickled fruit like mango, pineapple, or apricots becomes even more interesting with chamoy.

While it may seem counterintuitive, the salty, spicy chamoy flavor actually complements many sweet treats and candies quite well. It adds exciting pops of new flavors to otherwise sugary items.

Beverages

Chamoy isn’t limited just to foods! It can also be incorporated into a range of fun, flavorful beverages:

Margaritas – Add a shot of chamoy to margaritas for an extra tangy kick.
Micheladas – These Mexican beer cocktails get even more interesting with some chamoy swirled in.

Bloody Marys – Chamoy can replace the typical salt rim and also be added to the bloody mary mix for great flavor.
Spicy margaritas – For an extra spicy margarita, chamoy adds just the right amount of heat.
Fruit juice – Add a dash of chamoy to juices like orange, mango, pineapple, or guava juice.

Lemonade or limeade – A bit of chamoy in lemonade or limeade adds dimension.
Picklebacks – Take shots of chamoy rather than brine when doing pickleback shots.
Palomas – The grapefruit soda, tequila, and lime juice in a Paloma is enhanced by the addition of chamoy.

Chamoy can be employed to create drinking experiences that offer salty, sweet, sour, and spicy flavors. It works well in citrusy drinks, Bloody Marys, and margaritas in particular.

Other Creative Uses for Chamoy

While fruits, vegetables, meats, snacks, candy, and beverages represent the most common uses for chamoy, it can also be used creatively in a variety of other ways:

On salads – Add chamoy dressing to fruit- or vegetable-based salads.

As a rimmer – Use chamoy instead of salt or sugar to rim glasses for drinks.
On baked goods – Drizzle or sprinkle chamoy over donuts, churros, cookies, and more for flavor and flair.
On eggs – Add chamoy to egg dishes like scrambled eggs and omelets.

With cheese – Pair cubes or slices of soft, mild cheeses with chamoy as an appetizer.
On pasta – Toss some chamoy into pasta salads for a new twist.
On pizza – Use chamoy as a drizzle over finished pizzas.

With ice cream – Take a cue from elotes and add chamoy to corn or vanilla ice creams.
With honey – Mix some chamoy into honey for a unique sweet and spicy blend.

Don’t be afraid to experiment with adding chamoy to all kinds of unexpected foods and dishes. Start with just a small amount to see if you like the flavor combination. The possibilities are nearly endless!

Chamoy Products

When using chamoy, you can either purchase it already made, or try making it yourself. There are a few main forms chamoy sauce comes in:

Chamoy sauce – This is the most common and versatile type. It is a thin sauce that can be used for drizzling, dipping, marinating, etc.
Chamoy paste – This has a thicker, more paste-like consistency similar to a fruit preserve.

Chamoy powder – A dried, powdered version of chamoy that can be sprinkled as a seasoning.
Pickled chamoy fruit – Fruits like mangos, pineapple, and apricots that have been pickled in a chamoy brine.

When purchasing pre-made chamoy, check the ingredients to choose a version without artificial colors or flavors. Higher quality chamoy will list ingredients like pickled fruits, chilies, spices, vinegar, etc. Lower quality versions may have generic “flavorings.”

You can also easily make chamoy at home. Below is a simple recipe to try:

Homemade Chamoy Sauce

Ingredients:

1 cup pineapple juice

1/2 cup mango or apricot nectar
1/3 cup apple cider vinegar
2 tablespoons lemon or lime juice

1 teaspoon Mexican oregano
1 tablespoon achiote powder
1 teaspoon garlic powder

1/2 teaspoon ground cumin
1/2 teaspoon cayenne powder
1/2 teaspoon salt

Instructions:

Combine all ingredients in a small saucepan.
Bring to a boil, then reduce heat and simmer for 5 minutes to meld flavors.

Remove from heat and allow to cool. The sauce will thicken up to a syrupy consistency as it cools.
Store cooled chamoy sauce in a glass jar or container in the fridge for up to 2 weeks.

This homemade version allows you to control the ingredients and tweak flavors to your liking. You can substitute other fruit juices or vinegar types and adjust the spices as desired.

Conclusion

Chamoy is an extremely flexible condiment that can liven up fruits, vegetables, meats, snacks, desserts, and beverages. Its characteristic salty-sweet-spicy-sour flavor profile pairs well with a huge variety of foods. Chamoy’s tanginess brings out the best in fresh produce like mango, pineapple, jicama, and cucumber. It can also impart moisture and flavor when used as a meat marinade or glaze. Even sweet foods and candy benefit from chamoy’s zippiness. There are limitless possibilities when cooking and experimenting with this Mexican sauce. Keep chamoy on hand to bring excitement and intrigue to everyday eating!