Tacos with Hibiscus, Salsa Verde, and Pineapple.

Ingredients

Salsa Verde:

10 fresh tomatillos, husks removed

1 avocado - peeled, pitted, and diced

1⁄4 onion, chopped


2 tsp ancho chili

1 clove garlic

2 tablespoons chopped fresh cilantro

1 pinch salt to taste


18 corn tortillas

Hibiscus mixture:

1/2 cup dried hibiscus petals

1 tablespoon olive oil


1 onion, chopped


2 cloves garlic, minced

1 pinch of salt and freshly ground black pepper to taste

Garnish:

2 slices of fresh pineapple, chopped

1 small onion, finely chopped.

1⁄2 cup cilantro, chopped

2 limes, cut into wedges

Directions

• Place  hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft . Drain well.
• Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until so and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red colour.
• Combine tomatillos, avocado, 1/4 onion, ancho powder, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.
• Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro.
• Serve with salsa verde and lime.