Chamoy Sauce

Ingredients

• 1/2 cup Fresh Lime Juice (about 4-5 limes, freshly squeezed)
• 1/4 cup Honey (light, mild-flavored honey)
• 2 pieces Dried Guajillo Chilies (stemmed and seeded; can substitute with dried ancho or pasilla chilies for similar heat)
• 1/4 cup Dried Apricots (roughly chopped)
• 1/4 cup Dried Prunes (roughly chopped)
• 2 tablespoons Dried Hibiscus Flowers (Jamaica) (adds the signature rosy color and subtle tartness)
• 1 cup Water (for soaking and blending)
• 1 teaspoon Salt (adjust to taste)

Instructions

1. Soak Dried Ingredients

   Place the dried guajillo chilies, apricots, prunes, and hibiscus flowers in a saucepan, cover with 1 cup of water, and let them soak for about 10 minutes until softened.

   Time: PT10M

   Temperature: Room temperature

2. Blend the Sauce Base

   Transfer the softened chilies, fruit, hibiscus, lime juice, honey, and the soaking liquid into the blender. Blend on high until completely smooth.

   Time: PT5M

3. Steep the Mixture

   Pour the blended mixture back into the saucepan and let it sit, uncovered, for 30 minutes to allow the hibiscus flavor and color to fully develop.

   Time: PT30M

   Temperature: Room temperature

4. Strain the Chamoy

   Using a fine mesh sieve, strain the sauce into a clean bowl, pressing with the back of a spoon to extract as much liquid as possible.

   Time: PT3M

5. Season and Adjust Consistency

   Stir in 1 teaspoon of salt and taste. Add a splash more water if the sauce is too thick, or a bit more honey if you prefer it sweeter.

   Time: PT2M

6. Cool and Store

   Allow the sauce to cool to room temperature, then transfer to a sterilized jar. Refrigerate before use.

   Time: PT5M

   Temperature: Room temperature

Nutrition Facts

Calories

30

Protein

0g

Carbohydrates

8g

Fat

0g

Fiber

1g