This spread is delicious as taco seasoning, on a bagel, on toast, and even pasta salad. Store any extra in the refrigerator for up to one week. Recipe by Chef Sofia Flores Florencia @abuelitatechnology
2 garlic heads
¼ cup green haole koa seeds, soaked or unsoaked
1 green chili, roughly chopped
Preheat the oven to 400 F.
Peel most of the papery loose outside parts of the garlic away, leaving the head itself intact with all the cloves connected. Trim about ¼” off the top of the garlic head to expose the garlic flesh. Drizzle olive oil over the open garlic letting the oil sink into the cloves. Wrap in parchment paper or foil and bake for about 40 minutes, or until done. The garlic is ready when it’s soft.
Once out of the oven and cooled a bit, press on the bottom of a clove to push it out of its shell and into a food processor. Add ¼ cup haole koa seeds and a roughly chopped green chili. Pulse until desired consistency. Salt to taste.
Shown here served on a tortilla made with hoja santa (Piper auritum), roasted veggies, cilantro, and the haole koa & roasted garlic spread.