Homemade Chamoy Sauce the Way YOU Want It!

Ingredients

• 0.5 cup Dried Apricots (roughly chopped)
• 0.25 cup Dried Prunes (pitted, roughly chopped)
• 0.25 cup Dried Hibiscus Flowers (also called flor de jamaica, rinsed)
• 4 pieces Chile de Árbol Peppers (whole, seeds left for heat)
• 2 cup Water (room temperature)
• 3 tablespoon White Sugar (adjust to taste; can use alternative sweetener)
• 1 tablespoon Tahini (smooth, sesame‑based paste)
• 0.5 teaspoon Salt (fine sea salt)
• 2 tablespoon Lime Juice (freshly squeezed, about one lime; add to taste)

Instructions

1. Measure and Prepare Ingredients

   Measure all dried fruits, hibiscus, chilies, water, sugar, tahini and salt. Roughly chop the apricots and prunes so they fit easily in the pan.

   Time: PT5M

2. Combine Ingredients in Saucepan

   Add the dried apricots, prunes, hibiscus, chile de árbol, water, sugar, tahini and salt to a medium saucepan. Stir to distribute evenly.

   Time: PT2M

3. Simmer Until Soft

   Place the saucepan over medium heat, bring to a gentle simmer, then reduce to low and let it simmer for about 20 minutes, stirring occasionally, until the dried fruits and hibiscus are plumped and soft.

   Time: PT20M

   Temperature: Medium

4. Blend the Sauce

   Carefully transfer the hot mixture to a blender or food processor. Add the fresh lime juice. Blend on high until the sauce is smooth and uniform.

   Time: PT5M

5. Adjust Consistency and Strain (Optional)

   If the sauce is too thick, stir in a little extra water, a tablespoon at a time, until the desired pourable consistency is reached. For a smoother texture, strain through a fine‑mesh sieve to remove pulp.

   Time: PT3M

6. Jar and Store

   Transfer the finished chamoy to a clean glass jar, seal tightly, and let cool to room temperature before refrigerating.

   Time: PT5M

Nutrition Facts

Calories

35

Protein

0.5 g

Carbohydrates

8 g

Fat

1 g

Fiber

1 g