Chamoy Rim Dip
This homemade chamoy rim dip is sweet and tangy – the perfect way to dress up margaritas, micheladas, and aguas frescas! Made with Pulparindo candy, chamoy, Tajín, and lime, it’s a delicious, flavor-packed recipe that takes any drink to the next level.
Equipment
- Spatula
- Measuring cup
Ingredients
- 3 individual packets of Pulparindo candy
- ¼ cup chamoy, any brand you like
- 2 tbsp Tajín
- 3 tbsp powdered sugar, or more for extra thickness
- ½ tbsp fresh lime juice, adjust for consistency
Instructions
- Add the Pulparindo candy, chamoy, Tajin and sugar to a small pot over medium-low heat and stir constantly until it completely dissolves and is fully combined, about 10 minutes.
- Add the lime juice and stir to combine. Taste and add more powdered sugar for a thicker, sweeter dip, or more Tajín for extra tang and spice.
- Pour the rim dip into a storage container and allow for it to cool down for about 10 minutes before storing in the fridge for at least 2 hours.
- Dip glass rims directly into the chamoy mixture, then into extra Tajín if you want a double-layered look.
- Keep in an airtight jar in the fridge for up to 2 weeks.
Notes
- Stir constantly: Keep heat low and stir often so the candy melts smoothly without burning.
- Adjust thickness: Add more powdered sugar for a thicker dip, or extra lime juice for a looser consistency.
- Double dip: After coating rims with chamoy, press into Tajín for extra flavor.
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