CHAMOY

Ingredients

• 1 cup Dried Apricots (pitted, roughly chopped)
• 1 cup Dried Prunes (pitted, roughly chopped)
• 0.5 cup Dried Mango Strips (unsweetened if possible)
• 0.25 cup Dried Hibiscus Flowers (Jamaica) (for tartness and color)
• 3 pieces Dried Chilies (guajillo, arbol, or ancho; seeds removed for less heat)
• 0.5 cup Lime Juice (freshly squeezed)
• 1 cup Granulated Sugar (adjust to taste)
• 1 tsp Salt (fine sea salt)
• 2 cup Water (for rehydrating and simmering)
• 1 tbsp Tamarind Paste (optional, for extra sour note)

Instructions

1. Rehydrate Fruit and Chilies

   Place the dried apricots, prunes, mango strips, hibiscus flowers, and dried chilies in a bowl. Cover with 2 cups of warm water and let sit for 15 minutes until softened.

   Time: PT15M

2. Blend the Base

   Drain the rehydrated mixture (reserve the liquid) and transfer to a blender. Add lime juice, sugar, salt, tamarind paste (if using), and the reserved liquid. Blend on high until completely smooth.

   Time: PT5M

3. Simmer the Sauce

   Pour the blended mixture into a medium saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Stir continuously for 20 minutes until the sauce thickens and the flavors meld.

   Time: PT20M

   Temperature: Medium heat

4. Strain and Cool

   Remove the saucepan from heat. Using a fine mesh sieve, strain the sauce into a clean bowl, pressing with a spatula to extract as much liquid as possible. Discard solids.

   Time: PT5M

5. Store

   Transfer the cooled chamoy sauce into a glass jar, seal tightly, and refrigerate. It will keep for up to 2 weeks. For longer storage, freeze in ice‑cube trays and transfer to a freezer bag.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

0g

Carbohydrates

8g

Fat

0g

Fiber

0.5g