Servings: 8 Servings
Salsa de Jamaica
Salsa de Jamaica is a bright, tangy, and slightly smoky hibiscus salsa with a vivid red color and lively flavor. Fried flor de jamaica combined with dried chiles and a splash of agua de jamaica creates a balanced sauce that is tart, smoky and spicy. It’s excellent over tacos, grilled vegetables, or roasted meats.
Total: 15 minutes
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Equipment
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Fry pan
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Blender
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Measuring cups
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Chef’s knife
Ingredients
- 1 tbsp neutral, high-heat oil
- 3 garlic cloves
- 4 – 8 dried chiles de árboldepending on desired heat
- 1 dried chile guajillo
- 1 cup boiled flor de jamaica
- 1 1/2 cup agua de jamaica
- 2 tsp saltor to taste
- 1 tsp sugar
Instructions
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Heat the oil in a pan over medium heat.
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Add the garlic and dried chiles. Fry, stirring occasionally, to prevent burning. Toast for about 2–3 minutes, then remove and set aside.
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In the same pan, add the boiled flor de jamaica and fry for 4–5 minutes until slightly crisped.
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Transfer the fried garlic, chiles, and flor de jamaica to a blender.
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Pour in the agua de jamaica, then add salt and sugar.
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Blend for at least 30 seconds, or until smooth, stopping to scrape the sides as needed.
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Taste and adjust seasoning with additional salt or a pinch more sugar if desired.
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Pour the salsa into a serving bowl and serve immediately.
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Store leftovers in an airtight container in the refrigerator for up to one week; stir before using as separation may occur.
Notes
- Use fewer chiles de árbol for a milder salsa, and omit the guajillo if you prefer a brighter, less smoky flavor.
- If you make homemade agua de jamaica, you can reuse the flor de jamaica from that batch to avoid waste.
- This salsa complements grilled mushrooms, fish tacos, roasted pork, and a variety of grilled vegetables.
- Keep leftovers refrigerated in an airtight jar for up to one week. Stir before serving as natural separation can occur.
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