TAJIN CLASICO Y CHAMOY

There are various brands of salt/chili/dehydrated lime seasonings here.  Tajín is the one we like best.  Tajín also makes chamoy, a liquid seasoning of the same things plus sugar and apricot paste.  It's supposed to be good on fruit.  Now that I've tried it and liked it, I'm going to make my own blend using the recipe below.

Chamoy
2 to 3 morita chiles
1 -  10 ounce jar 100% apricot fruit spread
3/4 cup fresh squeezed lime juice
1 tablespoon salt
approximately 1/2 cup sugar depending on the sweetness of the apricot spread


To prepare the chamoy.  In a dry, non-stick skillet over medium heat, toast the morita chiles using a metal spatula to press them down against the pan for several seconds on each side. They will change color slightly and become more pliable.  Remove from the skillet, submerge the chiles in hot water and let them soak for 30 minutes to soften.  Discard the stems.  Place in a blender along with the apricot spread, lime juice, salt and sugar.  Combine until smooth.   Store in an airtight container and place in the refrigerator for later use.


El sr J says it will be good as a stir-fry sauce.