Mexican Chamoy Dip
With tons of flavor and a super easy cooking process, this savory, sweet and spicy Mexican Chamoy dip is an absolute must try!
Ingredients
- 1 cup dried apricots
- ½ cup dried hibiscus flowers
- 4-5 dried chiles
- 2 tablespoon chili powder
- 2 tablespoon brown sugar
- 2 tablespoon lime juice
- 2 teaspoon salt
- 3 cups water
Instructions
- In a medium saucepan, add the apricots, hibiscus flowers and dried chiles with water and cook for 20 minutes over low heat until they soften.
- Allow the mixture to cool down completely and add all other ingredients in.
- Using an immersion blender, blend the mixture to a smooth paste, adding water if needed to loosen the mixture.
- Pass the mixture through a fine-mesh sieve to remove any pulp, and transfer to an airtight glass container before you refrigerate.
Nutrition
Serving: 6ServingsCalories: 77kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 829mgPotassium: 325mgFiber: 3gSugar: 16gVitamin A: 1721IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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