Homemade Chamoy for Mexican Snacks

Ingredients

• 3 cup Water
• 1 cup Dried hibiscus flowers
• 6 oz Dried apricots
• 4 oz Dried mango
• 10 Pitted prunes
• 0.75 cup Miguelito chili powder
• 0.5 cup Tajín
• 0.75 cup Sugar or your favorite sweetener (The creator uses sugar; adjust to taste.)
• 1 tsp Chili powder (Add more to increase the heat.)

Steps

1. 1

   Place a medium pot on the stove and add the water, dried hibiscus flowers, dried apricots, dried mango, prunes, Miguelito chili powder, Tajín, sugar or sweetener, and chili powder.

2. 2

   Mix all the ingredients well with a spoon to distribute the powders and sweetener.

3. 3

   Heat the mixture over medium-high heat until it reaches a gentle boil.

4. 4

   When it begins to simmer gently, stir it again and taste it carefully. Adjust the sweetness with more sugar if desired, and add more chili if you prefer a spicier chamoy.

5. 5

   Reduce the heat to medium-low, cover the pot, and let the mixture simmer for 20 minutes, until the dried fruit is very soft and the flavors have concentrated.

6. 6

   Turn off the heat and let the mixture cool completely before blending.

7. 7

   Transfer the entire cooled mixture, including the solids and liquid, to a blender.

8. 8

   Blend until smooth and uniform. If you want it thinner or silkier, add a little more water and blend again until it reaches the desired consistency.

9. 9

   Serve the chamoy as a dip for rimming glasses, or serve it with spicy gummies, fruit, beer, pepinadas, micheladas, mangonadas, or your favorite beverage.

Notes

This recipe makes a generous amount of chamoy and works especially well as a dip for rimming glasses. Adjust the sugar, chili, and water to taste after cooking and before blending. Store the chamoy in an airtight container in the refrigerator; because it contains fruit and water, preferably consume it within a few days.

Nutrition per serving

• sauce
• Mexican snacks
• Mexican
• vegetarian
• vegan
• dairy-free
• gluten-free
• no-bake