Easy Homemade Chamoy
Spicy, sweet, sour, and salty. This chamoy sauce hits all spots and is the perfect pairing to fruit, vegetables, and many other foods!
Ingredients
- 1 cup dried apricots
- ½ cup prunes (pitted)
- ½ cup dried hibiscus flowers
- ⅓ cup chili powder (read notes)
- ¼ cup brown sugar
- ¼ cup lime juice
- 2 teaspoon salt
- 4 cups water
Instructions
- Transfer all ingredients, besides the lime juice, to a saucepan.
- Bring to a simmer and cook for 30 minutes over low heat mixing from time to time.
- Allow the mixture to cool down completely.
- Transfer everything to a blender and add the lime juice.
- Blend for 4-5 minutes or until you will have a smooth sauce.
- Adjust salt, lime juice, sugar, and spicy to taste.
- Transfer to a jar and enjoy it or store for up to 2 months in the fridge and up to 4 months in the freezer.
Notes
- Chili powder spiciness can vary from brand to brand (or recipe), we recommend you start with a couple of tablespoons and adjust from there.
- You can also use dried chilies instead of chili powder, any red, dried, and spicy pepper can work, so use whatever you have available.
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