INGREDIENTS

3-4 cups of hibiscus flowers
5 tomatoes
2 chopped onions
Olive oil
Pepper
2 cups chicken broth
1 small can of marinated chipotle
salt
Optional: cinnamon, cloves, garlic

PREPARATION TIME: 90 minutes

In a pot, boil three or four cups of hibiscus flowers. Once boiling, remove from the heat; drain the flowers and set aside. Save the boiled water in a pitcher to make fresh hibiscus water at the end.

Add olive oil in another hot pot; add 1 ½ chopped onions and stir fry over low heat.

In a blender, blend the chipotle peppers first, then add diced tomatoes, fresh chopped onions and half a cup of chicken broth and blend. Note: Mix only two or three chipotle peppers to prevent making the sauce too spicy.

Pour the sauce into the pot, add the cooked hibiscus flowers, the rest of the chicken broth and mix with the stir fried onions; season to taste and let it boil.

Serve as tacos, tostadas or by itself with a side spinach salad. Add avocado, shredded lettuce, spinach, cilantro, sour cream, panela cheese or feta cheese, depending on your taste preference.

Hibiscus water: Add cold water to the pitcher with the hibiscus concentrated water. Sweeten to taste, preferably with Splenda, add ice and enjoy.

Source: Cookpad.com