Try this sweet n' spicy sauce for a Mexican-inspired flavor in your next dish. I originally created this for my take on a Mangonada, yet it can be used in a variety of sweet and savory dishes.
Place apricots, prunes, hibiscus flowers, chile powder and coconut sugar in a a heat-safe bowl. Cover with boiling water and soak 20-30 minutes or until fruit has plumped.
Transfer contents to a blender and puree until smooth. Add lime juice and sea salt then blend again.
Transfer to an air-tight container and refrigerate until ready to use.
Notes
Consistency should be runny. Add more water or lime juice to blender as needed.
Chamoy sauce should last several months if kept refrigerated.
For best results, use soft prunes (and make sure they are pitted!)
Chile powder is made from ground chile pods. This can be found in most Hispanic grocery stores (don't confuse it with chili powder... it's not the same thing).