The mexican sauce that raised me

Ingredients

• 5 pieces Dried Guajillo Chilies (stems removed, seeds optional for less heat)
• 2 tablespoons Umeboshi (Pickled Plum) (pureed before adding)
• 2 tablespoons Granulated Sugar (adjust to taste for sweetness)
• 2 tablespoons Fresh Lime Juice (about 1 lime, freshly squeezed)
• 1 tablespoon Apple Cider Vinegar (adds bright acidity)
• 1/4 cup Water (adjust consistency)
• 1 small Garlic Clove (minced (optional))
• Pinch Salt (optional, to balance flavor)

Instructions

1. Prepare Chilies

   Remove stems from the dried chilies and, if you prefer less heat, scrape out most of the seeds. Rinse quickly and pat dry.

   Time: PT5M

2. Blend Base Ingredients

   Place the prepared chilies, pureed umeboshi, sugar, lime juice, apple cider vinegar, water, and minced garlic into the blender. Blend until completely smooth.

   Time: PT5M

3. Simmer Sauce

   Transfer the blended mixture to a saucepan. Bring to a gentle simmer over medium heat, stirring constantly for 5 minutes to meld flavors and thicken slightly.

   Time: PT5M

   Temperature: Medium heat

4. Cool and Bottle

   Remove the saucepan from heat and let the sauce cool for 2 minutes. Then carefully pour the hot sauce into a clean jar, seal tightly, and let it reach room temperature before refrigerating.

   Time: PT3M

5. Serve

   Drizzle the chamoy over sliced mango, fresh fruit, popcorn, grilled chicken, or any snack you like. Store the remaining sauce in the refrigerator.

   Time: PT2M

Nutrition Facts

Calories

20

Protein

0g

Carbohydrates

5g

Fat

0g

Fiber

0g