Chamoy

Instructions

1. Soak the apricots and prunes in hot water for 15 minutes to soften them.
2. Drain the fruit and blend it with the lime juice, sugar and salt until you get a smooth purée.
3. Add the ground chili and cayenne pepper, then blend for another minute.
4. If the sauce is too thick, add a little water to reach the texture of a liquid jam.
5. Pour into a clean jar and keep in the fridge for up to a week.
6. Serve as a dip with mango or cucumber wedges.