Mexican Chamoy dip

In a small pot add unwrapped pulparindos and 1/4 cup water. Stir over low heat until melted. About 3-5 minutes. Turn off heat. Add chamoy, tajin, and trechas. Stir well. Let cool down and pour into a storage container.

You can use this dip to rim glasses for cocktails, to dip your beers, hard seltzer’s, or use to make dulces enchilados.

For gushers and fruit snacks I used 6 small packs of fruit snacks and 2 spoonfuls of the chamoy dip. Stir well and lay out snacks on parchment paper. Sprinkle with trechas or tajin.