Who knew that flor de jamaica was so delicious as a taco and quesadilla filling?
Salsa de Flor De Jaimaca
6-8 chile arbol
2 cloves of garlic
1/2 cup flor de jamaica, softened
1/2-3/4 cup water
salt to taste
Toast the chile de arbol on a preheated comal or in a small skillet for a few minutes. Just until the blacken in some spots and become aromatic. Dry roast the garlic on the same comal for 10-12 minutes, turning as needed.
Add all of the ingredients to the blender, starting with just 1/2 a cup of the water. Blend on high until very smooth. You may need to scrape down the sides a few times. Taste for salt. If it needs more water to blend better, add as needed. For an extra smooth salsa, strain through a wire mesh strainer. Refrigerate for a few weeks.