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