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Chamoy Marinade

Chamoy Marinade

Scale Your Recipe

Prep Time 15 min


1/2 oz.  Ancho Chile Pepper , dried 
1/2 oz. California Chili Pepper , dried 
1/3 cup  Lime Juice , fresh 
5 oz.  Apricots Fruit Spread 
1/4 cup Granulated Sugar  
1/2 tsp.  Salt  


1.) Place chili peppers in a bowl and cover with hot water. Set aside to re-hydrate.

2.) In a medium bowl, combine lime juice, apricot spread, sugar, and salt. Mix well to combine.

3.) Remove rehydrated peppers from water. Remove stems and seeds, discard. Place rehydrated skins in a food processor and process until smooth. Combine pureed peppers with apricot mixture. Mix well to combine. Reserve refrigerated.

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