In a small saucepan over medium heat, add 2 cups of water, the dried ancho chiles, and the dried apricots and simmer for 30 minutes, or until the chiles and apricots are soft.
Remove the chiles and apricots from the water and discard the liquid. Cool the chiles and apricots for a few minutes. Remove seeds and stems from chiles and discard.
Place the chiles, apricots, and the remaining ingredients into a blender and blend until smooth.
Set aside in an airtight container and store in the refrigerator.
Rim two margarita glasses with chili lime seasoning using a lime wedge.
Drizzle the thinned chamoy sauce in the bottom of the margarita glasses and swirl the glass around.
Add all margarita ingredients to the blender except for the chamoy and blend until smooth.
Pour margarita to fill the glass half way. Spoon some of the thinned chamoy over the margarita. Fill the glass up with more margarita. Sprinkle the top of the margarita with chili lime seasoning and serve the drink with a slice of lime on the rim.