Chamoy

Directions

1. 1
   Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side.
2. 2
   Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking.
3. 3
   Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender.
4. 4
   Add fruit spread, lime juice, sugar and salt. Puree.
5. 5
   Finished Chamoy should be the consistency of syrup. If necessary, add a bit of water to thin it to the right consistency.