Chamoy Rim Dip Recipe
Chamoy rim dip is a spicy, sweet, and savoury dip that is great to serve with grilled meats and shrimp. It's perfect for your summer grill and backyard barbecues. It's sweet, tangy and slightly creamy, but not too rich.
Ingredients
- 15 De la Rosa Pulparindo Candies
- 3/4 cup Tajin Clasico Chile Lime Seasoning (plus more for decorating the dip)
- 3/4 cup Tajin Fruity Chamoy Hot Sauce
- 3 Baby Lucas candy (any flavour)
- 3 Lucas Gusano candy (any flavour)
Instructions
- In a medium saucepan, heat the Pulparindo candies. Melt the candy, stirring constantly for about 6 to 10 minutes, until it forms a thick dip. Make sure to adjust the temperature as necessary to avoid burning the candies during melting. Reduce the heat if the candy starts to smoke.
- Pour the chamoy into the pan. Turn the heat back to medium if necessary. Stir continuously for approximately 4 to 6 minutes or until Pulparindo is completely melted and incorporated into the chamoy.
- Stir in the tajin Clasico Lime seasoning, Baby Lucas Candy, and Lucas Gusano candy. Continuously stir until all the ingredients are well combined.
- Test the consistency and the taste. Despite the strong consistency, it will gradually slide off the spatula once it is completely covered. The taste is supposed to be sour and spicy with some fruity notes.
- Tahini can be added if it is too watery or too spicy. You can enhance sweetness with Lucas candies. You can use chamoy when the candy consistency becomes too thick.
- Place the prepared rim dip in a sealed container and allow it to sit for at least an hour.
- Dip clean cans or bottles into the dip on the rim, then twist it to cover the top, rim, and upper sides of the drink. Enjoy!
Nutrition
Calories: 64kcal