Chamoy Recipe

Soak the apricots:
Begin by soaking the dried apricots in warm water for about 5-10 minutes to soften them. Once softened, chop them into smaller pieces to make them easier to blend.
Combine ingredients in saucepan:
In a small saucepan, combine the apricot pieces, tamarind paste, sugar (or agave syrup), chili powder, lime juice, salt, and water. Stir everything together.
Simmer:
Heat the mixture over medium heat. Allow it to simmer for 10-15 minutes, stirring occasionally to ensure the ingredients mix together and the sugar dissolves. You may need to adjust the heat to prevent burning. The sauce should thicken slightly.
Blend the sauce:
Once the mixture has simmered, remove it from the heat and let it cool for a few minutes. Then, transfer it to a blender or use an immersion blender to blend the mixture into a smooth consistency. Add a little water if it’s too thick for your liking.
Taste and adjust:
Taste your chamoy and adjust the flavor if needed. Add more chili powder if you like it spicier, or more sugar/agave if you prefer it sweeter.
Store:
Once the chamoy is smooth and flavorful, transfer it to an airtight container or jar. Let it cool completely before sealing it and storing it in the fridge.