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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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PREP TIME INCLUDES 30 minutes of hydration time. On a recent trip back to the U.S., my brothers introduced me to a yummy drink concoction called a Chamango. I was instantly hooked, but alas I knew that once back in Costa Rica it would become just a distant memory. I am so happy to say that I was wrong! Just happened to find a bag of Ancho chiles in the kitchen cupboard when I got home. I had purchased them on a trip Walmart in San Jose, not knowing what I would do with them. But since dried chiles are a rarity here, I snatched them up anyways. It must have been fate!!! Anyways, I scoured the web to find a recipe for Chamoy, the principal ingredient in the Chamango. Courtesy of Rick Bayless... found on a food blog This Mama Cooks . Buen provecho... Ingredients:
3 dried ancho chiles |
10 ounces apricot preserves |
3/4 cup fresh lime juice |
1/2 cup sugar |
1 tablespoon salt |
Directions:
1. Toast chilies on a dry medium-hot skillet, pressing them flat, until they are aromatic, 10 seconds per side.
2. Scoop into a bowl, cover with hot tap water, and rehydrate 30 minutes, stirring to insure even soaking.
3. Drain and discard water. If desired, open chiles and gently remove seeds. Transfer to a blender.
4. Add fruit spread, lime juice, sugar and salt. Puree.
5. Finished Chamoy should be the consistency of syrup. If necessary, add a bit of water to thin it to the right consistency.
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