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Homemade Chamoy

Over the generations, Mexicans have developed a very special fondness for spicy things. So they eat all kinds of spicy sweets and even, although the sweets already have chili, they usually like to add more hot sauce to them! One of the most popular sauces for this purpose is without a doubt Chamoy. What many do not know is that Chamoy sauce was inspired by a Japanese dish called Umeboshi, made from Japanese plums fermented with salt and eaten with rice. In Mexico, however, the sauce was turned 180 degrees by adding spiciness and sweetness to it, making it the ideal complement to Mexican sweets and fruit dishes.

Ingredients:

50gr dried hibiscus flowers

250ml water

100gr of peaches in syrup and 150ml of the syrup from the peaches

1 ancho chile

4 chile de árbol (you can add more to your liking)

80 grams pitted dried plums

15 grams of sugar

120gr tajín (or to taste)

2 tablespoons lemon juice

20ml apple cider vinegar

½ tablespoon of salt

Preparation:

1. In a medium saucepan, bring the water to a boil. Add the hibiscus flowers, sugar, peaches, prunes, dried seedless chiles and peach syrup. Let it boil for 15 minutes, stirring constantly, being careful not to let it burn. Remove from heat and let cool.

2. Once cooled, blend well until a smooth mixture is obtained.

3. Add the vinegar, lemon and salt. Blend again until the ingredients are well incorporated.

4. Add the tajín starting with the recommended 120 grams. Blend in the blender for 20 seconds and if necessary add more tajín to taste.

5. Ready! Now you have your homemade chamoy... try it with your favorite fruit.

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