Authentic Chamoy Recipe with Tamarind in 20 Minutes

Instructions:

1. Place the water, dried apricots, prunes, hibiscus flowers, and chiles de árbol in a medium saucepan. Starting with cold water allows the fruit to hydrate more evenly.
2. Bring the mixture to a boil over medium high heat until large bubbles break the surface.
3. Reduce the heat to low and simmer for 15 minutes until the fruit is plump and very soft.
4. Remove the pan from the heat and let it cool for about 5 minutes. This prevents steam pressure from blowing the lid off your blender.
5. Fish out the hibiscus flowers with a slotted spoon and discard them. Leaving them in can make the sauce too gritty.
6. Pour the fruit and the remaining liquid into a blender.
7. Add the tamarind paste, chili powder, coconut sugar, lime juice, vinegar, and salt.
8. Blend on high for 2 minutes until the sauce is completely smooth and glossy.
9. Taste and adjust; if it's too thick, add a tablespoon of water at a time.
10. Pass the sauce through a fine mesh strainer into a clean jar for a professional finish.