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.
Cool 10 minutes, then add the lime juice. Use an immersion blender to puree or transfer to a blender and blend well.
Check for the liquid consistency (See Note 3). Pour in an airtight glass container. Keep in the refrigerator for up to 2 months.
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.
Video
Notes
Hibiscus flowers can be found in most markets in the Mexican food section, typically with spices etc. or a good local Mexican market. If not online is always an option or you can substitute the 1/2 cup hibiscus flowers with 1/4 cup dried cranberries mixed with 1/4 cup cranberry juice or water to plump them up.
Press through a fine mesh sieve to remove any pulp if a thinner consistency is enjoyed. I prefer to keep it as is and enjoy the bits and pieces when dipping. As always, you can thin it out with water if preferred.