Wild Blueberry Chamoy

After a day of picking wild blueberries, who can wait for jam or pies? You want a fast recipe you can enjoy right now. Try blueberry chamoy—a Mexican-style fruity hot sauce that goes great with a plate of meaty, post-harvest quesadillas. This recipe is featured in The Savory Moment podcast, Episode 5 of Season 1.


Wild Blueberry Chamoy

by Beth Short-Rhoads

Makes about ¾ cup


1-2 tablespoons thick hot sauce such as Pico Pica

2-3 tablespoons any jam

½ cup blueberries

Optional: ½ teaspoon chili powder


Blend well. Drizzle over quesadillas, tacos, enchiladas, fresh fruit, and any other dish where you want a lively meet up of spicy-sweet + savory.


This recipe is featured in The Savory Moment. Listen here!

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