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mexican chamoy
Print Recipe
5 from 1 vote


Prep Time20 mins


  • 1 cup of prunes
  • 1 cup of dehidrated apricot
  • 1 cup of hibiscus flowers
  • 2 lemons
  • 1/4 cup of stevia
  • 7 cups of water
  • 1 orange
  • 1/2 cup of powder chili or tajin
  • 1/4 tsp of salt


  • Put 8 cups of water to boil. Turn off the heat and place the prunes, apricots, and hibiscus flowers.
  • Make sure all the ingredients are covered in the water.
  • Let the fruit hydrate overnight. If you need it right away let the ingredients boil in the water for about 15 minutes and let it cold down a bit.
  • In the blender place 2 cups of the water where the fruits got hydrated along with fruits and hibiscus
  • Add the juice of 2 lemons, the juice of 1 orange, 1/4 cup of tajin, and 1/2 a cup of stevia
  • Blend all together until pulverized.
  • taste and go by 7 senses! want it spicier? add more chilly powder, bitter? more lime
  • The chamoy salsa is ready! it need to be refigerated and will last about 2 weeks.