Chamoy Pickle Recipe
Craving bold flavor? Try this Chamoy Pickle Recipe made with sour pickles, chamoy sauce, chili seasoning, lime, and fruity candy.
Equipment
- A cutting board
- A sharp knife
- A spoon (for scooping and stuffing)
- A small bowl (for mixing sauces if needed)
- Paper towels (trust me, things get messy)
- A serving plate or tray
- Optional: disposable gloves if you don’t want chili-stained fingers
Ingredients
- 2 large whole dill pickles kosher or sour, not sweet
- ½ cup chamoy sauce store-bought or homemade
- 2 teaspoons chili powder Tajín or any chili-lime seasoning
- 1 teaspoon extra chili powder optional, for more heat
- ¼ cup tamarind candy straws chopped
- ¼ cup fruit roll-up or fruit leather sliced into strips
- 2 tablespoons gummy candy optional, chopped
- 1 tablespoon lime juice fresh is best
Instructions
- Start by patting your pickles dry with paper towels. This helps the chamoy stick better and keeps things from getting watery.
- Place a pickle on your cutting board and carefully slice it lengthwise, stopping before you cut all the way through. You want it to open like a book, not fall apart.
- Use a spoon to gently scoop out some of the pickle seeds from the center. This creates space for all the good stuff.
- Drizzle chamoy generously inside the pickle. Don’t be shy here. This is where the flavor starts.
- Sprinkle chili powder inside, making sure it coats the chamoy.
- Stuff the pickle with tamarind straws, fruit roll-up strips, and gummy candy if using. Press gently so everything fits.
- Drizzle more chamoy on top, then sprinkle a little more chili powder.
- Finish with a squeeze of fresh lime juice.
- Repeat with the second pickle.
- Let the pickles sit for about 5–10 minutes before eating so the flavors can mingle.