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.
Ingredients
- 2 1/2 cups water
- 1/2 cup dried prunes
- 1/2 cup dried apricots
- 1/4 cup dried hibiscus flowers
- 1/4 cup turbinado or muscovado sugar
- 1/3 cup Revolution Barbecue Nashville Hot Chicken Rub
- Juice of 2 limes
Instructions
- 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.
Notes
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!
Tried this recipe?Let us know how it was!