Homemade Thick Chamoy Sauce & Candy

Ingredients

• 3 cups Water (for simmering the fruit mixture)
• 0.25 cup Granulated Sugar (adds sweetness)
• 0.5 cup Hibiscus Powder (also called flor de jamaica, gives tangy flavor and red color)
• 1 cup Prunes (pitted) (adds natural sweetness and body)
• 0.75 cup Dried Apricots (pitted) (adds fruity depth)
• 2 tablespoons Chili Powder (provides heat)
• 4 tablespoons Tajín (Mexican chili‑lime seasoning for tangy spice)
• 4 packets Miguelito Candy Powder (sweet and spicy Mexican candy powder)
• 0.25 cup Fresh Lime Juice (adds bright acidity; about 2 limes)
• to taste Additional Water (optional) (use to thin the sauce if desired)

Instructions

1. Gather Ingredients

   Measure out water, sugar, hibiscus powder, pitted prunes, pitted dried apricots, chili powder, Tajín, Miguelito candy powder, and fresh lime juice.

   Time: PT5M

2. Combine Ingredients in Saucepan

   Add water, sugar, hibiscus powder, prunes, apricots, chili powder, Tajín, and Miguelito powder to a medium saucepan. Stir to combine.

   Time: PT5M

3. Bring to a Boil

   Place the saucepan over medium‑high heat and bring the mixture to a rolling boil, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

4. Simmer

   Reduce the heat to the lowest setting and let the mixture simmer gently for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low

5. Cool Slightly

   Turn off the heat and allow the mixture to cool for about 10 minutes before blending.

   Time: PT10M

6. Blend with Lime Juice

   Transfer the cooled mixture to a blender, add the fresh lime juice, and blend on high until smooth (about 2 minutes).

   Time: PT2M

7. Adjust Consistency & Store

   If the chamoy is too thick, stir in additional water a tablespoon at a time until desired consistency is reached. Transfer to clean jars and seal.

   Time: PT5M

Nutrition Facts

Calories

60

Protein

0g

Carbohydrates

15g

Fat

0g

Fiber

1g