Make your own Chamoy with this easy recipe! It's Mexico's favorite condiment used in so many ways: on fruit, drinks, snacks and even main dishes.
Servings 4 cups
- 3/4 cup dried apricots
- 1/2 cup prunes seeded
- 1/2 cup dried hibiscus flowers
- 3 cups water
- 6 tablespoon homemade chili powder or chile piquin powder or even tajin
- 1/4 cup white sugar
- 1/4 cup fresh lime juice
In a medium saucepan, bring all ingredients (except the citrus juice) to a boil. Reduce heat to low and simmer for 30 minutes.
Turn off heat and rest until cooled off. About 10 minutes.
Add everything to a blender including the lime juice and blend well.
Check for the liquid consistency: Add a few more tablespoons of water for a more liquid consistency.
Transfer to glass jars and store in refrigerator. It will last about 2 months.
Serving: 0.5cup | Calories: 37kcal | Carbohydrates: 8g | Sodium: 67mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g