Jamaican Vinaigrette - cooking recipe

Ingredients

3/4 cup jamaica fresh edible flower, dried
3 garlic cloves
1 cup safflower oil (or canola)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon salt, kosher (or sea salt)
2 teaspoons sugar (or to taste)
1/2 teaspoon black pepper

Preparation

Place the jamiaca flowers in a bowl along with the garlic, oils, vinegar, salt, sugar and pepper. Let them sit for a few minutes, for the flowers to soften up a bit. Then pour everything into a blender and puree. The flowers will not be pureed until smooth. The mix will have a textured consistency with chewy flower chunks: that's what you want!
Let the mix stand for at least two hours. If it will not be used then, it can be kept in the refrigerator, covered, for up to a week.