Direction

1. In a medium saucepan stir together the water, honey, dried fruit, hibiscus flowers and chili powder (or tajin seasoning, see Note 2). Bring to a boil, reduce heat to low and simmer, uncovered for 30 minutes.
2. Cool 10 minutes, then add the lime juice. Use an immersion blender to puree or transfer to a blender and blend well.
3. Check for the liquid consistency (See Note 3). Pour in an airtight glass container. Keep in the refrigerator for up to 2 months.
4. Use this condiment on fruit like mango, watermelon and pineapple, or vegetables (I love this to dip jicama or cucumber slices in). This also is great drizzled over nachos or served as a dipping sauce for grilled meat. Use it as a rim paste for cocktails, micheladas and beer.