Chamoy Sauce

Sweet, savory, and a little spicy, this versatile sauce is as delicious as a glaze for pork chops as it is a topping for fresh fruit. Stir it into micheladas or frozen mango margaritas, drizzle it on top of ice cream or popsicles, or spread it over crispy raw veggies — it's a welcome guest at any kind of party.

Ingredients

4 cup Water
0.667 cup Mango, dried
0.667 cup Apricots, dried
0.667 cup Prunes, dried
4 medjool Dates, pitted
0.667 cup, without refuse Dried hibiscus (roselle)
24 g Chili powder mix
2 tsp Cayenne Pepper Powder
1 tsp Salt
¹/₂ cup Agave Nectar
¹/₂ cup Water

Directions

Bring water to a simmer in a small pot. Add mango, apricots, prunes, dates, and hibiscus. Simmer for 15 minutes, then turn off the heat.

Allow the mixture to cool completely — this will take roughly one hour — then pour into the Blender Pitcher.

Add in the chili powder mix, cayenne, salt, and agave. Select SPEED 4 and blend for 45 seconds. Add more water, if necessary, to reach your desired consistency.

Transfer to an airtight container and refrigerate for up to 14 days.

See Nutrition Info

Nutritional information

Recipe: Chamoy Sauce

Serving in this recipe: 32

Yield: 4 cups

Calories: 50
Total Fat: 0 g	0.1%
Saturated Fat: 0 g	0.1%
Cholesterol: 0 mg	0%
Sodium: 218 mg	9.1%
Total Carbs: 10 g	3.6%
Dietary Fiber: less than 1 gram.	2.3%
Sugar: 7 g
Protein: 0 g	0.6%
Vitamin A: 1.4%	Vitamin C: 9.4%
Calcium: 0.9%	Iron: 1.2%