Jamaica Hibiscus Flower Chutney Recipes

Steps:

• Rinse hibiscus under running water to remove any grit. Bring 2 cups water to a boil in a medium saucepan. Add hibiscus, and simmer for 2 minutes. Strain, reserving liquid for another use (see introduction). Rinse and chop the hibiscus.
• In a large skillet, heat 2 tablespoons of oil over a medium flame. Add the onion and jalapeño, and sauté, stirring occasionally, until the onion is just starting to lightly brown, about 6 minutes. Add the hibiscus, and sauté until the mixture is shiny and most of the water has evaporated, about 2 minutes. Season generously with salt and pepper, and set aside. Wipe out skillet.
• Divide the cheese evenly among the tortillas, sprinkling it to cover 1/2 of each. Scatter the hibiscus mixture on top of the cheese, followed by the cilantro. Fold the tortillas over the filling into half-moon shapes, pressing down firmly.
• Add the remaining oil to the skillet, and heat over a medium flame. Gently slide 2 quesadillas into the hot pan, and cook until the cheese has melted and the tortilla is golden brown underneath, 2 to 3 minutes. Carefully flip quesadillas, and cook until the other side is golden, 1 to 2 minutes. Repeat with the remaining quesadillas, and serve immediately.

Steps:

• Combine the hibiscus flowers, sugar, and water in a medium saucepan over medium heat and cook for 30 minutes, stirring occasionally, until the syrup coats the back of a spoon.
• Strain through a fine-mesh sieve, and pour the liquid back into the pot. Bring to a boil and simmer over medium-low heat until the liquid is reduced to the consistency of a thick syrup, about 20 minutes. Cool to room temperature and store refrigerated in a glass or plastic container.

Steps:

• Place the apples in a saucepan with enough water to barely cover them.
• Add remaining ingredients and cook over medium heat, stirring occasionally, until chutney has thickened.