Recipe slightly adapted from Chicano Eats.

• 1 cup dried hibiscus flowers
• 2 medium ancho chilies (1 oz.) seeded and stems removed
• 1 (6 oz.) can tomato paste
• 2/3 cup dark brown sugar, packed
• 2 tbsp. Worcestershire sauce
• 1-2 tsp. Diamond Crystal kosher  (see Note 1 about the difference between Diamond and Morton kosher salts)
• 1-1/2 tsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder

Bring 3-1/2 cups water to boil in a medium saucepan. Remove from the heat and add the hibiscus flowers and anchos, seeds and stems removed.  Set aside for at least 20 minutes to soften the chilies.

Remove the hibiscus flowers and discard. Add the chilies and soaking liquid to a blender and blend on high speed for 30 seconds. Once the mixture is blended pour it through a fine-mesh sieve back into the saucepan it was steeping in. Press on any solids left behind to get out as much flavor as possible.

Add the tomato paste, brown sugar, Worcestershire sauce, salt, smoked paprika, garlic and onion powders into the pan and bring the mixture to a simmer. Cook, stirring occasionally, until thickened for about 30 minutes. It will coat the back of a spoon. Adjust the seasonings if needed.

Allow the mixture to come to room temperature and place in a canning jar and tightly seal. It will keep for up to 2 weeks.

I marinated a pork tenderloin in some sauce for about 6 hours. Dried the pork on paper towels before grilling on medium heat for 10 minutes. Then I turned it and grilled it for another ten minutes. Allow to rest for 10 minutes before serving.  I drizzled some of the sauce over the pork tenderloin and served the rest of the sauce on the side.

Note 1: This information is from simplyrecipes.com:

Many recipes call for kosher salt, but did you know there are two brands. They taste and function the same way but the big difference is the size of salt crystals.

Morton has a much finer grind than its counterpart Diamond Crystal which can be a problem in some recipes. By weight they are the same if you are using a large amount of salt but if you are measuring by volume you could have problems. If you only need a tsp. or two you are pretty safe using either brand without screwing up your recipe. If a recipe calls for a particular salt you should try to use it. 

Chicano Eats is the first cookbook I have seen (I think) that specifies Diamond Crystal in all its recipes.

Conversion Chart:

• 1 cup Morton’s = 241 grams =1-3/4 cup minus 1 tsp. Diamond Crystal
• 1 cup Diamond Crystal = 137 grams = 1/2 cup plus 2 tsp. of Morton’s

Recipe by cookingwithauntjuju.com