Hibiscus Hot Iced Tea

Directions

1. 1
   Heat 1 quart water to boiling and let stand 5 minutes.
2. 2
   Meanwhile, combine the hibiscus flowers and the sugar in a heat-safe 2-quart pitcher.
3. 3
   Over a gas burner, or in a hot, dry skillet, toast the chili until the skin has blackened in places.
4. 4
   (Hold the chili with tongs; its natural oils irritate skin.)
5. 5
   Cut the chili in half widthwise; discard the top half, which includes the seed pod and stem.
6. 6
   Remove any stray seeds and add the chili to the sugar mixture.
7. 7
   Pour the hot water into the pitcher and cover with plastic wrap.
8. 8
   Let steep for 30 minutes, removing the chili after it has flavored the tea to the desired hotness (10 to 30 minutes).
9. 9
   Strain the tea through a sieve into a serving pitcher, and refrigerate until cool.
10. 10
    Serve in tall glasses over ice.