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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From a PBS show, Pati's Mexican Table. Jamaica flowers are also known as hibiscus or roselle. Ingredients:
3/4 cup jamaica fresh edible flower, dried |
3 garlic cloves |
1 cup safflower oil (or canola) |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
1 tablespoon salt, kosher (or sea salt) |
2 teaspoons sugar (or to taste) |
1/2 teaspoon black pepper |
Directions:
1. Place the jamiaca flowers in a bowl along with the garlic, oils, vinegar, salt, sugar and pepper. Let them sit for a few minutes, for the flowers to soften up a bit. Then pour everything into a blender and puree. The flowers will not be pureed until smooth. The mix will have a textured consistency with chewy flower chunks: that's what you want!
2. Let the mix stand for at least two hours. If it will not be used then, it can be kept in the refrigerator, covered, for up to a week.
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