Ingredients
- 1 cup dried apricots
- 1/2 cup pitted prunes
- 1/2 cup dried hibiscus flowers
- 3 1/3 cups water
- 1/4 cup sugar
- 1/4 cup chili powder such as ancho chili powder or Tajín
- 4 1/2 tablespoons fresh lime juice
Instructions
- In a saucepan, combine apricots, prunes, hibiscus, water, and sugar.
- Bring the mixture to a boil over medium heat. Reduce heat to low and simmer for 30 minutes until the fruits are soft.
- Remove the saucepan from heat and let the mixture cool for about 10 minutes.
- Transfer the cooled mixture to a blender. Add chili powder and lime juice. Blend until smooth.
- If the sauce is too thick, add water one tablespoon at a time until desired consistency is reached.
- Pour the chamoy sauce into a clean jar or container. Refrigerate until ready to use.
