This salsa shines with simple maize masa-based food, roasted sweet root veggies, and local white fish. Recipe by Chef Sofia Flores Florencia @abuelitatechnology


2 Tablespoons green haole koa seeds, soaked or unsoaked

2 habanero peppers, deseeded and thinly sliced

1 shallot, thinly sliced

Juice of 1/2 orange

Juice of 1 lime

Drizzle of extra virgin olive oil

Salt to taste


Deseed the habanero peppers with extra care not to touch your face or other body parts afterward. Thinly slice the peppers and shallot and place in a mixing bowl.


Add remaining ingredients. Stir well, then salt to taste.

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