~ Skirt in the Kitchen ~
This is the first year I’ve utilized my Hibiscus blooms, put them to wise use, having dried them first. If you don’t have them in your yard, they can be purchased at a health food store, already dried, of course– but better if you’ve got them on hand without having to buy. Make sure they have not been sprayed with any chemicals (a reminder).
Remove the centers after picking fresh blooms.
To dry without allowing mold to form, separate the petals and lay on a clean surface in direct sun, turning petals after each side is dry.
They will darken to a maroon color when dried. Process into fine or small particles and measure 1 cupful.
Slice 1 red onion and 3 garlic cloves; place in the bottom of a crock pot with a portion of the dried Hibiscus petals.
Add drops of green habanero sauce.
Place and lay over the first ingredients, fat side-up, a beef roast seared in olive oil (seasoned before searing with coarse salt and freshly ground black pepper).
Add 1 full jar of medium-heat salsa and a little more tequila. Stir and cook just a few minutes
before pouring all of it over the meat. Top with minced red onion, 2 minced garlic cloves,
and the remainder of the dried Hibiscus. Drizzle with horseradish mustard and add more salt and pepper before slow-cooking on low setting for 5 to 6 hours.
Tear the meat and remove the fat. (The fat is needed for moistness and flavor while cooking.) There will be a fair amount of liquid in the crock pot.
Add 1 complete bottle, 34 ounces, tomato ketchup–the final ingredient (after the meat has been thoroughly cooked). The liquid will thicken, the sauce be the right consistency with the accumulation of a built flavor of this barbecue– outstanding. This is totally summer, a unique kind of barbecue sauce, and it’s even better the next day.
To make a quesadilla, butter a tortilla side to fry on a hot skillet.
Place the meat and cilantro, and preferably pepper-jack cheese. Butter a top, lay, quickly flip to brown, then cut and serve.
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