• 8 ounces dried hibiscus flowers
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste

• 10 fresh tomatillos, husks removed
• 1 avocado - peeled, pitted, and diced
• ¼ onion, chopped
• 2 serrano peppers
• 1 clove garlic
• 2 tablespoons chopped fresh cilantro
• Salt to taste
• 18 corn tortillas

• 2 slices fresh pineapple, chopped
• 1 small onion, finely chopped
• ½ bunch cilantro, 1 onion, chopped
• 2 limes, cut into wedges

    Method of Preparation

Step 1

1. Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow steeping for at least 2 hours, until hibiscus is very soft. Drain well.

Step 2

1. Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes.
2. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.

Step 3

1. Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth.
2. Season Salsa Verde with salt.
3. Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro.
4. Serve with Salsa Verde and lime.

    Number of servings - 18

    Nutritional facts per serving

• Energy - 101cals
• Carbohydrates - 17gm
• Fat - 3gm
• Protein - 2gm