Yield: 4 servings
Chamoy
Generously drizzled over mango, this sweet-and-savory homemade chamoy will give all your fruit and veggie snacks some Mexican personality.
Ingredients
- 2 cups water
- ½ cup dried apricots
- ⅓ cup dried hibiscus flowers
- ¼ cup prunes
- ¼ cup granulated sugar
- ¼ cup fresh lime juice
- 3 tablespoons tajin
- ¼ teaspoon salt
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Instructions
- Bring the water, apricots, hibiscus flowers, prunes, and granulated sugar to a boil in a medium sized sauce pan. Once boiling, turn the heat down and simmer on low for 30 minutes.
- Remove from the heat and cool 10 minutes.
- Pour the fruit, lime juice, tajin and salt into a blender and blend until pureed.
- Serve as desired.
Notes
Storage: Refrigerate this homemade chamoy in an airtight container or jar for up to 5 days. If it's a little thick, stir it and let it come down to room temperature. You can also mix in 1/2 to 1 teaspoon of water to get it to the desired consistency again, if needed.
Nutrition
Serving: 1, Calories: 133kcal, Carbohydrates: 34g, Protein: 1g, Fat: 1g, Sodium: 1816mg, Fiber: 4g, Sugar: 26g