No Chapo Recipe

Preparation Steps

1. 1

   Roast the Jalapeños

   Preheat the oven to 400°F (200°C). Cut the jalapeños in half lengthwise and remove the seeds if you prefer less heat. Place them cut side down on a baking sheet and roast for about 20 minutes until the skin is blistered and blackened.

2. 2

   Prepare the Hibiscus

   While the jalapeños are roasting, bring 2 cups of water to a boil in a small pot. Add the dried hibiscus flowers and let them steep for about 15 minutes. Strain the liquid and set aside, discarding the flowers.

3. 3

   Mix the Sauce

   In a bowl, combine the roasted jalapeños (chopped), hibiscus liquid, lime juice, olive oil, salt, black pepper, and honey/agave syrup. Mix well until combined.

4. 4

   Serve

   Drizzle the sauce over grilled meats, tacos, or vegetables. Garnish with fresh cilantro before serving.