Add the diced tomato, green chilli and half the diced onion to a bowl. Sprinkle over a large pinch of salt, mix well and set aside.
Heat the oil in a pan over medium-high heat. Once hot add half the diced onion, all the red chilli and a pinch of salt. Sauté until the onion is translucent and starting to turn golden, around 6 minutes.
Add the minced garlic and continue to sauté for 2 minutes.
Add in the ground cumin, chipotle powder, Mexican oregano and the reserved soaked hibiscus. Sauté for a further 4 minutes.
Taste and adjust the seasoning then set aside, off the heat.
Drain any liquid from the bowl of onion, tomato and chilli. Add in the lime juice and chopped fresh coriander. Mix well and taste and adjust the seasoning.
Serve your Tacos de jamaica with some of the hibiscus filling and the pico de gallo sprinkled on top.