Hibiscus salsa is not really a typical recipe you can find just anywhere. We are so lucky in Arizona to be able to grow this tropical plant and have access to all its yummy tartness. Hibiscus Sabdariffa grows through the hottest of summers here and is one plant I recommend to anyone. Grow it even if all you have is a pot. Use its leaves during the summer in recipes like this and then enjoy the fruit left over from the flowers in September and October. With the addition of LOCAL RAW HONEY, you’ve got a unique dish with plenty of local flavor.
I currently have an exchange student from Thailand with me and unfortunately for him, American food lacks the robust range of flavors he is used to. In Thai cooking there is the goal of having a beautiful balance of sweet, sour, salty, and spicy. That is a great mindset to have when cooking any kind of cuisine I think.
This salsa recipe does a great job of using all of those flavor profiles. I love using Hibiscus calyces because they have an intense sour quality that enhances other flavors. With the exchange of honey for the sugar, it makes this a particularly healthy treat too. Everything in this salsa is good for you, but since I’m talking about Hibiscus here, check out what it alone can do for you according to academia.edu:
- helps reduce blood pressure
- lowers bad cholesterol levels in the blood
- has anti diabetic properties
- treats leukemia, liver damage, and hypertension
- helps reduce deposits of calcium oxalate crystal on kidneys
- anti cancer
- defends against liver disease
- anti inflammatory
- and much more