Diced Dried Apricots are the secret to this popular condiment. Mexican chamoy is to fruit and ices what ketchup is to fries and scrambled eggs.

Prep time: 1 min

Cook time: 10 min

Total time: 11 min



Makes 3/4 cup


  1. In a small bowl mix the apricots with the honey, ancho, lime and chili flakes. Pour the boiling water over and cover with plastic. Set this aside until it is cool.

  2. Strain the water and it aside.

  3. Add the solids to a blender and puree; add the steeping liquid to achieve a thick syrupy consistency. Add a pinch of salt and store the chamoy in an airtight container for up to 1 month in a refrigerator.