Bring the water and the spices to a boil over high heat.
Stir in the sugar and cook for about 1 minute,or until completely dissolved.
Add the hibiscus flowers and remove from heat.Let it steep for about 1 hour at room temperature.
Strain and chill or serve over ice.
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, ...
Combine water and ginger in a large pot and bring to a boil over high heat.
Remove from heat and stir in Jamaica flowers and sugar until sugar is dissolved. Let steep 10 minutes.
Strain through a chinois 'china cap' or fine mesh sieve into a large, heat-resistant bowl or pot. Stir in lime juice and set aside to cool. Refrigerate until ready to use.
Serve over ice.
ortilla, with guacamole (recipe 242317), Pico de Gallo (recipe 240039), grated cheddar cheese
Unpeel the fresh tamarind pods.
Scrape any remaining peel bits under running water,.
Bring unpeeled tamarind to boil in some of the recipe water.
Simmer for about 3 min.
Let cool and with hands get the pits out.
Process unpitted pulp in blender.
Sweeten remainding water.
Mix everything together.
Sieve for any remaining pulp threads or peel bits.
Chill and enjoy.
Fuego spice mix (recipe# 66927): Combine all ingredients, mixing
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
ix well. Place the Aqua de Fresa in the refrigerator to
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
nto crust.
Pour dulce de leche into a microwave-safe
squeeze excess liquid from pico de gallo.
Mix all ingredients
Combine first six ingredients in a zip lock bag or bowl.
Add salmon and seal or cover.
Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).
eat.
Add the herbs de Provence, and cook, stirring constantly
heese
Add the Pico de Gallo in the middle of
n squash, celery, oats, Herbes de Provence and salt then return
Prepare the Pico De Gallo and set aside.
Prepare the Guacamole; cover tightly with plastic wrap and set aside.