Chamoy - Rick Bayless
Explore the exotic flavors of chamoy in this homemade version, perfect for topping mango ice or serving with Tajín sprinkles—spicy, sweet, salty, and tangy all in one!
Ingredients
- 6 ounces (1 lightly packed cup) dried apricots
- 1/2 ounce (1/2 cup) dried jamaica flowers
- 2 guajillo chiles, stemmed, seeded and torn into smaller pieces
- 2 to 4 arbol chiles (depending on how spicy you want it), stemmed
- ½ cup sugar
- 3 tablespoons Tajín (sold in many supermarkets)
- 6 tablespoons fresh lime juice
- 1 teaspoon salt
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