Roselle / Rosa de Jamaica / Hibiscus Salt
One of the most amazing things we have the joy to have here in Guate is Roselle (Hibiscus Flowers, Rosa de Jamaica) and it’s flavor is a trade mark in Guatemalan cooking. A few days ago I was making a fresh batch of Roselle Syrup, and while I waited patiently by the stove, I was looking for recipes to that used Roselle as part of their ingredients. But what if the Roselle could be something other than an ingredient but a seasoning? After browsing around I found that Hibiscus Salt can go for up to $20 on Amazon! Can you believe that? It’s crazy! There has to be a better way to get it, and this Hibiscus Salt recipe is the answer!
This is the perfect seasoning for Salads. You know the quick lunch salads that you just drizzle olive oil and balsamic vinegar on top? Just sprinkle this on top and your salad will get an entirely new twist. This salt is good just as is to sprinkle on fruit or veggies. Try it with Avocado! So many uses… And the color, oh so girly! This salt became (after just two days) a favorite! Make sure you try it too!
Salt can get extremely humid, so I used the Vanilla Salt I had made before and just mixed it with the ground dried roselle flowers. If you are using regular sea salt, make sure to follow the directions on the Vanilla Salt recipe so you can dry it out to avoid clumps.
Recipe adapted from Flavors of the Sun
1 cup dried hibiscus flowers
½ cup Vanilla Salt
- Grind the dried flowers in a clean spice grinder or blender.
- Strain through a mesh colander into a bowl. Add the sea salt and mix thoroughly.
- Store in a sterilized glass jar in a dark place, such as a cupboard or pantry shelf out of the light.
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