Featured recipe

Chamoy

Sweet-sour chile sauce

Brick-red and glossy, chamoy is the sauce Mexicans splash over fresh fruit, mango sorbet, crisps and the rim of a michelada glass. It is said to descend from Asian salted plum sauces, but today's version is pure Mexican: dried apricots and hibiscus simmered and blended with chile, lime, sugar and salt. Homemade chamoy is fruitier and less sweet than the bottled kind. Chef's tip: it thickens a lot as it cools, so take it off the heat when it still pours like warm ketchup.

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