Boil the hibiscus flowers in water, the apricots and sugar for 15 minutes.
Blend everything, add the chilli and the juice of the limes.
Add water to get the right consistency.
A perfect mix of dried fruit, sugar, and chilli sauce. It’s Mexican, of course. It could be described as a salted pickled sour fruit that’s spiked with chiles. AMAZING
This recipe was a contribution of Rocío Cortés
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