Chamoy

1. 1

   Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side.

2. 2

   Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking.

3. 3

   Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender.

4. 4

   Add fruit spread, lime juice, sugar and salt. Puree.

5. 5

   Finished Chamoy should be the consistency of syrup. If necessary, add a bit of water to thin it to the right consistency.

* Per serving · 4 servings · Values may vary.

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