Beetroot Crema

Sauce with hibiscus and red jalapeño

Beetroot Crema
Sauce with hibiscus and red jalapeño

Ingredients

1 medium beetroot
3 cloves garlic, roughly chopped
1 Tbl dried Tio Pablo Hibiscus Flower
40g cream cheese
2 Tbl plain yoghurt
40g feta cheese
4 slices La Morena Red Jalapeño
½ red onion, roughly chopped
salt and coarse black pepper, to taste

Preparation

Place hibiscus flower and 1/3 cup of water into a saucepan and boil. Strain and reserve water. Let cool.

In a separate pot of water, boil beetroot until soft. Remove from water, let cool, peel and roughly chop.

Place beetroot, hibiscus water, garlic and onion into a food processor and blend until smooth.

Add remaining ingredients and blend again.

Serve atop tacos or as a sauce for dark meats, such as beef or lamb.