Homemade Chamoy

4 cups water

1 cup dried apricot

½ cup pitted prunes

½ cup dried mango

½ cup dried hibiscus flowers ((can be easily found in most Hispanic grocery stores, sometimes labeled as “flor de jamaica”))

½ cup white granulated sugar

4 tablespoons chili lime seasoning ((like Tajín))

2 tablespoons lime juice ((about 1 lime))

In a medium saucepan or pot, add water, dried apricots, prunes, dried mango, dried hibiscus flowers, granulated sugar, and chili lime seasoning. Bring to a boil.
Once boiling, cover and reduce heat to low and simmer for 30 minutes.
Turn off the heat and uncover. Allow the mixture to cool for about 10-15 minutes.
Add mixture into a food processor or blender along with lime juice and blend until smooth. Taste for seasoning and add more lime juice or chili lime seasoning if desired. For a more runny consistency, add more water 1 tablespoon at a time.
Transfer chamoy into glass containers for storage. Serve with fresh fruit or rim glasses for drinks and cocktails.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

Cuisine🇲🇽Mexican

Occasions📆EverydaySnacking

Season🔁Year-round

DifficultyEasy ⏰ 20m