Chamoy - cooking recipe

Ingredients

3 dried ancho chiles
10 ounces apricot preserves
3/4 cup fresh lime juice
1/2 cup sugar
1 tablespoon salt

Preparation

Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side.
Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking.
Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender.
Add fruit spread, lime juice, sugar and salt. Puree.
Finished Chamoy should be the consistency of syrup. If necessary, add a bit of water to thin it to the right consistency.