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Revolution Barbecue Nashville Hot Chamoy Sauce by Glenn Connaughton

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Sizzling Serenade: Nashville Hot Chamoy Sauce

Hey there, fellow barbecue enthusiasts! Today, I’m beyond excited to share a recipe that’s a true game-changer for your grilling and chill-out sessions. Imagine taking a classic Mexican chamoy sauce and giving it a fiery twist with our very own Nashville Hot Chicken Rub from Revolution Barbecue. That’s right, we’re mixing up cultures and flavors in the most delicious way possible.

Chamoy originates from Mexico and is deeply rooted in the country’s culinary traditions. It is believed to have originated from a similar Japanese umeboshi paste, which was adapted and transformed by Chinese immigrants in Mexico. Over time, chamoy evolved into a unique Mexican condiment, characterized by its sweet, sour, salty, and spicy flavor profile, often made from dried fruit like apricots or prunes.

This Homemade Nashville Hot Chamoy isn’t just a sauce; it’s a statement. It’s perfect for those sunny afternoons when you’re sipping on your favorite Mexican beer, with that essential lime wedge, and seeking something to add an extra zing. Or, if you’re like me and love a bit of grilled fruit, this sauce on top of mangoes or pineapples will make your taste buds dance with joy. The spicy kick from the Nashville Hot Chicken Rub creates a symphony of flavors, blending the sweet, tangy, and spicy in every bite.

So, grab a cold beer, some fresh fruit, and let’s turn up the heat in our kitchens with this unique, mouth-watering fusion. Trust me, your barbecue parties are never going to be the same again!

Recipe by Glenn Connaughton. Read more about Glenn here.

Revolution Barbecue Nashville Hot Chamoy Sauce by Glenn Connaughton

Homemade Nashville Hot Chamoy

Experience the fiery fusion of Nashville and Mexico in this unique recipe! Our Nashville Hot Chicken Rub brings a spicy kick to the traditional Mexican chamoy, creating an irresistible blend that’s perfect for enhancing a cold frosty beer topped with a lime wedge. This fusion recipe is a tantalizing treat for those who love bold flavors and enjoy exploring new culinary adventures.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Drinks
Cuisine American, Mexican
Servings 4 Cups



  • Combine the prunes, apricots, hibiscus flowers, sugar, and water in a medium saucepan. Bring to a simmer over medium heat.
  • Cook until the fruits are soft and plump, about 20-30 minutes.
  • Remove from heat and let the mixture cool slightly.
  • Transfer the mixture to a blender, adding the Nashville Hot Chicken Rub and lime juice.
  • Blend until smooth. Add more water to reach your desired consistency if the sauce is too thick.
  • Taste and adjust the seasoning with more rub or sugar if needed.
  • Strain the sauce through a fine mesh sieve for a smoother texture.
  • Let the sauce cool completely before storing it in a jar or airtight container in the refrigerator.


As you savor the last bite of your creation, remember this Homemade Nashville Hot Chamoy sauce is not just a condiment; it’s a journey of flavors. Perfect as a zesty topping on a Mexican-style beer garnished with a lime wedge, or as a daring dip for sliced mangos, this sauce brings a fiery twist to your favorite snacks. Ready to elevate your barbecue experience? Grab your jar of Nashville Hot Chicken Rub from Revolution Barbecue at Power to the Pig and let the culinary adventure begin!
Revolution Barbecue Nashville Hot Chicken Rub
Keyword Dried Fruit Chamoy, Homemade Chamoy Recipe, Mexican Chamoy Sauce, Nashville Hot Chicken Chamoy Recipe, Revolution Barbecue Nashville Hot Chicken Rub, Spicy Chamoy Dipping Sauce, Spicy Mexican Chamoy with Nashville Rub, Traditional Chamoy with Hibiscus
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