Food is my love language and I love connecting with others through the beautiful Latin foods I grew up with. As a Guatemalan/Salvadoran-American born and raised in Southern California, most of my recipes reflect Mexican and Central American cultures, and my ultimate goal is to inspire others to whip up delicious dishes they may not have heard of or to utilize ingredients common in Latin cooking that they may not be familiar with, such as dried chiles, cactus or plantains.
This recipe is featured in our Special Edition Meal Plan in honor of Hispanic Heritage Month
- 6 individual packets of Pulparindo candy
- 1 cup chamoy
- 2 tablespoons Tajin
- 1/ 4 cup sugar
- 2 tablespoons fresh lime or lemon juice
Add the Pulparindo candy, chamoy, Tajin and sugar to a small pot over medium-low heat and stir constantly until it all dissolves and is fully combined.
Add the lime (or lemon) juice and stir to combine. Allow the mixture to come to a simmer, then turn off the heat.
Let this rest for about 5-10 minutes before storing in the fridge to chill for at least 2 hours.