Shannon makes Chamoy

Chamoy is a Mexican sweet, salty, sour, and spicy sauce that is commonly put on tropical fruit, some cocktails and desserts. This chamoy recipe is not like the others that are commonly sold, but I do enjoy it despite its differences. I prefer to use it on pineapple, watermelon, other melons, and strawberries. -3 cups water -3 ancho chilies, stems removed -½ cup fresh or dried cranberries or cherries -½ cup rhubarb, diced -½ cup dried hibiscus flowers -Juice and zest of 1 lime -3 tablespoons chili lime powder -6 tablespoons erythritol or other low/zero calorie sweetener -½ teaspoon fine sea salt 1. In a medium saucepan, bring all ingredients, except lime juice, to a boil. Reduce heat to low and simmer for 30 minutes. 2. Turn off heat and allow to cool 10 minutes. 3. Add everything to a blender including the lime juice and blend well. 4. Check for consistency. Add water by the tablespoon if you prefer a thinner consistency. Transfer to glass jars and store in fridge for up to 2 months. Note: You can use other dried peppers if you like, as I have used cascabel peppers before. The sauce is not made to be spicy, but it can be if you want. Sugar can be used, but I was looking for a recipe that doesn't require it. Still, use it if you wish. Adjust ingredients to your taste.