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Add the dried apricots, prunes, dried hibiscus, water, chili powder and white sugar to a medium saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes.
Remove the saucepan from the stove and let the sauce cool for 15-20 minutes.
Transfer the cooled sauce to a blender and add the lime juice. Blend until well combined.
The sauce will be thick at this point. Continue to add water, 1 tablespoon at a time, until your preferred consistency is reached.
Transfer to an airtight container and store in the refrigerator for up to 2 months.
- Store in an airtight container in the refrigerator for up to 2 months.
- This recipe is suitable for canning. Just follow the canning safety guidelines for best results.
- We keep the consistency thick when initially making chamoy. If we find we need a thinner sauce, to drizzle on fruit or desserts, we just add what we need to a blender along with water and re-blend. Add a tablespoon of water at a time.
Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg