Ingredients 14 (2-tablespoons) Servings
- 3 cups water
- 10 unsweetened dried apricots
- 5 El Guapo® Prunes (Ciruelas Pasas), pitted
- 1/2 cup El Guapo® Whole Hibiscus
- 2 to 4 El Guapo® Whole Arbol Chili Pods (Chile de Arbol Entero), stemmed and seeded
- 1/3 cup sugar
- 1 tablespoon Lawry's® Casero Chili and Lime Seasoning
- 1/4 cup fresh lime juice
- 1 Place all ingredients except lime juice in medium saucepan. Bring to boil. Reduce heat; simmer 30 minutes. Remove from heat. Cool 10 minutes.
Transfer mixture to blender container. Add lime juice. Cover. Blend on high speed until smooth. Strain through fine mesh strainer to remove any solids. Use immediately as a drizzle or dip for fresh fruit and chips. Store any leftovers in airtight container in the refrigerator up to 2 weeks.
Test Kitchen Tips:
• Chamoy is a versatile sauce used in Mexico with sweet, sour and spicy flavors from fruit, lime juice and dried chilies. Chamoy is typically drizzled on fresh fruit and veggies like mango, pineapple, jicama and avocado to add sweet and spicy flavor. Though chamoy actually originated in Asian cuisine, it has become a staple condiment in Mexican dishes, especially for street food.
• For a spicy addition to your favorite michelada or margarita, dip the rim of your beer mug or margarita glass in prepared chamoy. Then coat with Lawry’s® Chili & Lime Seasoning.
NUTRITION INFORMATION(per Serving)
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