Combine the water, dried apricots, and chiles de árbol in a small saucepan. Bring to a boil, then reduce to a low simmer and cook for 15 minutes.

Rinse the dried hibiscus under cold water to wash out any grit, then add it to the pan. Simmer for 10 minutes more, until the apricots are very soft and the liquid has turned deep red. Remove from the heat and let it cool for 10 to 15 minutes.

Transfer everything, liquid included, to a blender. Blend for 60 to 90 seconds, until as smooth as it will go.

Set a fine-mesh strainer over the saucepan and pour the purée through it, pressing on the solids with a spatula to push through as much as you can. Discard what's left in the strainer.

Return the pan to low heat. Stir in the sugar, salt, chili-lime seasoning, and citric acid if using. Simmer gently for 5 minutes, stirring, until everything has dissolved.

Take the pan off the heat and stir in the lime juice. Taste and adjust: more sugar for sweetness, more chili-lime seasoning for salt and tang, more lime for sharpness. Thin with water a tablespoon at a time if it's thicker than you want.

Cool completely before jarring. It thickens as it cools, so judge the final consistency cold. Refrigerate in a sealed jar.