Chamoy

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Prep time includes 30 minutes of hydration time. On a recent trip back to the u.s., my brothers introduced me to a yummy drink concoction called a chamango. i was instantly hooked, but alas i knew that once back in costa rica it would become just a distant memory. i am so happy to say that i was wrong! just happened to find a bag of ancho chiles in the kitchen cupboard when i got home. i had purchased them on a trip walmart in san jose, not knowing what i would do with them. but since dried chiles are a rarity here, i snatched them up anyways. it must have been fate!!! anyways, i scoured the web to find a recipe for chamoy, the principal ingredient in the chamango. courtesy of rick bayless... Found on a food blog this mama cooks". buen provecho..."

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Steps

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

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

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Drain and discard water.

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If desired , open chiles and gently remove seeds.

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Transfer to a blender.

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Add fruit spread , lime juice , sugar and salt.

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Puree.

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Finished chamoy should be the consistency of syrup.

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If necessary , add a bit of water to thin it to the right consistency.

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Ingredients

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dried ancho chiles, apricot preserves, fresh lime juice, sugar, salt