Ingredients
Equipment
Method
- Simmer fruit. Combine water, dried apricots, hibiscus flowers, raisins, and chiles in a saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer, and cover. Let simmer gently until fruit is soft and plump, about 15 minutes. Let cool.
- Blend. Pour fruit mixture in the blender. Add sugar and Tajín and blend on high until very smooth.
- Strain. Strain through a fine mesh sieve to make it pourable and silky (this is optional).
- Add lime juice and salt. Stir in lime juice and salt and enjoy!
Nutrition
Video
Notes
- Storage: Keep chamoy covered in the refrigerator for up to a month.
- Heat Level: This sauce is not very spicy but to make it more mild, use less arbol chiles or substitute ancho chiles for the arbol chiles.
- Straining Step: Straining the sauce is optional but it creates a smoother, more pourable sauce. It's worth the extra set to get that silky consistency.