AUTHENTIC MEXICAN CHAMOY SAUCE

Ingredients

• 1 cup Prunes (pitted, dried)
• 1 cup Dried Apricots (pitted, dried)
• 1 cup Dried Hibiscus Flowers (also called flor de jamaica)
• 1 Orange (juiced, fresh)
• 2 Lemons (juiced, fresh)
• 0.5 cup Tajín or Chili Powder (Mexican chili‑lime seasoning)
• 0.25 cup Stevia or Sugar (granulated stevia blend; can substitute any sugar or sugar substitute)
• 0.25 teaspoon Salt (fine sea salt)
• 11 cups Water (8 cups for boiling, 3 cups added to blender)

Instructions

1. Gather Ingredients and Equipment

   Measure out all dried fruits, hibiscus, Tajín, stevia, salt, and have fresh citrus ready. Set out pot, blender, measuring cups, juicer, and storage bottle.

   Time: PT5M

2. Boil Water

   Add 8 cups of water to the large pot and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

3. Cook Dried Fruits and Hibiscus

   Stir in 1 cup prunes, 1 cup dried apricots, and 1 cup dried hibiscus flowers. Reduce to a gentle boil and cook for 10 minutes, allowing the flavors to infuse.

   Time: PT10M

   Temperature: 100°C

4. Cool Slightly

   Remove the pot from heat and let the mixture sit for about 5 minutes until it is warm but not scalding.

   Time: PT5M

5. Blend the Sauce

   Transfer the softened fruit‑hibiscus mixture plus 3 cups of the same cooking water into the blender. Add ½ cup Tajín, ¼ cup stevia (or sugar), juice of 2 lemons, juice of 1 orange, and ¼ tsp salt. Blend on high until completely smooth.

   Time: PT5M

6. Bottle and Chill

   Pour the sauce into a clean bottle or jar, seal, and refrigerate. The sauce can be used immediately but tastes best after chilling for at least 30 minutes.

   Time: PT2M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

7 g

Fat

0 g

Fiber

2 g