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Tangy Chamoy Fruit Spread

Melissa Guerra
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Course Sauce
Servings 4 servings

Ingredients
  

  • 2 cups (500 ml) water
  • ½ cup (20 g) dried hibiscus flowers, or flor de Jamaica
  • 6 ounces (170 g) dried, pitted apricots
  • 6 ounces (170 g) dried, pitted prunes
  • ½ to 1 cup (100 to 200 g) sugar, or to taste
  • ½ to 1 cup (120 to 240 ml) freshly squeezed lime juice, or to taste
  • 1 tablespoon (8 g) chili powder
  • ¼ teaspoon (less than 1 g) cayenne pepper, or to taste
  • ¼ teaspoon ( 1 g) salt (optional)

Instructions
 

  • Pour the water into a 2-quart (2-liter) saucepan and bring to a simmer. Add the dried hibiscus flowers and simmer for 2 to 3 minutes until the water turns deep red.
  • Add the apricots and prunes, cover and allow to simmer over medium heat for 5 minutes. Remove from the heat and allow to cool.
  • Add the fruit and hibiscus tea to the container of a blender. Add ½ cup (100 g) sugar, ½ cup (120 ml) of lime juice, the chili powder and cayenne pepper. Blend until smooth. Taste the mixture and add more sugar, lime juice and/or chili powder as desired.
  • Once blended, pour the mixture into a serving container. Refrigerate after use.