Chamoy

Ingredients

• 1/2 cup Dried Hibiscus Flowers (coarsely packed, gives bright red color and tang)
• 6 oz Dried Apricots (roughly 1 cup, stems removed)
• 1.5 cup Water (for simmering and rehydrating)
• 2 Guajillo Chilies (seeds removed, provides mild fruit‑chili flavor)
• 4 Arbol Chilies (whole, adds heat)
• 1/2 cup Granulated Sugar (balances sour and salty notes)
• 3 tablespoon Tajín (Mexican chili‑lime‑salt seasoning)
• 6 tablespoon Lime Juice (freshly squeezed Mexican limes)
• 1 teaspoon Salt (adjusts overall seasoning)

Instructions

1. Measure and Prepare Ingredients

   Gather all dried and fresh ingredients. Remove seeds from the guajillo chilies and set aside. Measure hibiscus, apricots, water, chilies, sugar, Tajín, lime juice, and salt.

   Time: PT5M

2. Simmer and Steep

   Place the hibiscus flowers, dried apricots, water, guajillo chilies, and arbol chilies in a saucepan. Bring to a boil, then reduce to a gentle simmer for 5 minutes. Cover and let sit off‑heat for 30 minutes until the hibiscus and apricots are fully rehydrated and the mixture is dark red.

   Time: PT35M

   Temperature: 100°C

3. Blend the Base

   Transfer the hot mixture to the blender. Add the sugar and Tajín. Blend on high until the mixture is completely smooth, about 1–2 minutes.

   Time: PT5M

4. Strain for a Silky Texture

   Pour the blended liquid through a fine mesh strainer into a bowl, using the back of a spoon to press out as much liquid as possible. Discard the remaining solids.

   Time: PT5M

5. Finish with Lime and Salt

   Stir in the fresh lime juice and the additional teaspoon of salt. Taste and adjust salt or sugar if needed.

   Time: PT3M

6. Cool and Store

   Transfer the finished chamoy to a clean glass jar. Let cool to room temperature, then seal and refrigerate.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

0 g

Carbohydrates

20 g

Fat

0 g

Fiber

1 g