Description
Tart, tangy, sweet, and spicy! A multipurpose condiment from Mexico with ties to Southeast Asia. Drizzle it over fruits, vegetables, and snacks. Use it to glaze meat, poultry, and fish. It’s also delish in frozen treats and cocktails.
Ingredients
Units
Scale
- 1 cup dried hibiscus flowers
- 1/2 cup dried apricots
- 1/4 cup granulated sugar
- 4 dried arbol chiles, de-seeded
- 2 1/2 Tbsp umeboshi plum paste
- 1 Tbsp tamarind concentrate (not paste)
- 1 Tbsp kosher salt (I use Morton’s)
- 3 cups water
- 1/2 cup fresh lime juice
Instructions
- Dump everything EXCEPT the lime juice into a medium saucepan and stir together. Place over medium-high heat and bring to a boil, then immediately lower to a simmer. Cover and let simmer 15 minutes. Remove from the heat and remove the cover to cool for a few minutes
- Tip the lime juice into a blender or food processor. Add the hibiscus mixture including all the solids. Cover and blitz for 30 seconds. Uncover, scrape down the sides with a spatula, cover, and blitz again for 30 seconds to 1 minute. The mixture should be a smooth puree.
- Pour into a mason jar or other airtight container and seal. Store in the fridge for one to two months.
