Salsa de Jamaica
Salsa de Jamaica is a vibrant, tangy, and spicy hibiscus salsa that brings bold flavor and a striking deep red color to your table. Made with fried flor de jamaica, dried chiles, and a splash of agua de jamaica for depth, this salsa has a unique balance of tartness, smokiness, and heat. It’s perfect for drizzling over tacos, grilled vegetables, or even roasted meats.
Ingredients
- 1 tbsp neutral, high-heat oil
- 3 garlic cloves
- 4 – 8 dried chiles de árbol, depending on desired level of spice
- 1 dried chile guajillo
- 1 cup boiled flor de jamaica
- 1 1/2 cup agua de jamaica
- 2 tsp salt, or to taste
- 1 tsp sugar
Instructions
- Heat the oil in a pan over medium heat.
- Add the garlic and dried chiles, and fry while stirring occasionally to avoid burning. Toast lightly for about 2 – 3 minutes, then remove and set aside.
- Add the flor de jamaica to the same pan and fry for 4 – 5 minutes.
- Transfer everything to a blender.
- Add the agua de jamaica, salt, and sugar.
- Blend for at least 30 seconds or until completely smooth, scraping down the sides as needed.
- Pour the salsa into a serving bowl.
- Adjust seasoning with more salt or sugar, if necessary.
- Serve and enjoy!
Notes
- Use fewer chiles de árbol for a milder salsa, or leave out the guajillo for a sharper tang.
- Flor de jamaica can be reused from homemade agua de jamaica—no waste!
- This salsa pairs beautifully with grilled mushrooms, fish tacos, or roasted pork.
- Refrigerate leftovers in an airtight jar for up to 1 week.
- Stir before each use as natural separation may occur.
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