Hibiscus Chamoy
Hibiscus chamoy brings a twist to the traditional recipe, making the sauce darker in color and more tart in flavor. Just imagine pouring this sauce over sliced fruits, drizzling it onto snacks, or using it as a rim for your favorite drinks. This recipe is a staple for anyone looking to add bold Mexican flavors to their kitchen, with a hint of tartness from the hibiscus.
3 cups
Calories: 171kcal
Ingredients
- 2 cups hydrated hibiscus flowers
- 1 cup dried cherries or dried caranberries
- 3 tablespoons ground chile ancho subs with any other chili powder (or to taste)
- 1 tablespoon cane sugar
- 1/4 cup lime juice
- 1 cup water or hibiscus water
Instructions
- Simmer the Ingredients: Start by adding the hibiscus flowers, dried fruit, chilies, sugar, and salt to a blender and pouring in one cup of boiling water. You could also do this in a glass or stainless steel bowl.
- Blend to Perfection: Blend until smooth. If needed, add 1/4 cup more water to adjust the consistency.
- Season and Adjust: Finish with fresh lime juice to taste, and add a pinch of Tajin or extra salt if you like.
- Store and Serve: Pour into a clean jar and refrigerate. It keeps well for up to a month in the fridge, so you’ll have plenty of time to experiment with it on different dishes!
Nutrition
Serving: 1tablespoon | Calories: 171kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 144mg | Potassium: 211mg | Fiber: 7g | Sugar: 26g | Vitamin A: 4283IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 2mg