Chamoy

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READY IN:
40mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side.
  2. Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking.
  3. Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender.
  4. Add fruit spread, lime juice, sugar and salt. Puree.
  5. Finished Chamoy should be the consistency of syrup. If necessary, add a bit of water to thin it to the right consistency.

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