Diced Dried Apricots are the secret to this popular condiment. Mexican chamoy is to fruit and ices what ketchup is to fries and scrambled eggs.
Prep time: 1 min
Cook time: 10 min
Total time: 11 min
Ingredients
Makes 3/4 cup
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1 Tablespoon Granulated Honey
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1 Tablespoon Ancho Chile Powder
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1/2 Teaspoon Aleppo Style Red Chile Flakes
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1 Lime, juiced
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1 Cup Boiling Water
Directions
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In a small bowl mix the apricots with the honey, ancho, lime and chili flakes. Pour the boiling water over and cover with plastic. Set this aside until it is cool.
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Strain the water and it aside.
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Add the solids to a blender and puree; add the steeping liquid to achieve a thick syrupy consistency. Add a pinch of salt and store the chamoy in an airtight container for up to 1 month in a refrigerator.