Sweet and soury chamoy sauce made with dried apricot, hibiscus, chili, and raisins. There's a hint of spice and it all comes together in around 30 minutes.
Combine the water, dried apricots, raisins, dried hibiscus flowers, dried árbol chiles, and granulated sugar in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and let simmer for about 30 minutes until fruit is plump and soft.
Remove from heat and let cool for 15 minutes.
Carefully transfer the mixture to a blender. Cover and blend on high until smooth.
Press through a fine-mesh sieve and discard the pulp.
Add the lime juice and salt, whisk until fully combined.
Store chamoy sauce in glass jars in the refrigerator for up to 2 months.
Video
Notes
Hibiscus flowers: We use Mexican hibiscus flowers but Jamaican flowers will also work.Dried árbol chiles: If you want added spice, toss the whole pepper into the saucepan.Make it extra tangy: Add 1/4 - 1/2 teaspoon citric acid in step 5.Serve with: Fresh fruit, juices, potato chips, or assorted nuts. Our personal favorite is with mango!Makes about 2.5 cups.