Perfect raw, this is a wonderful accompaniment to burritos and nachos, quesadillas, and salads. Recipe by Chef Sofia Flores Florencia @abuelitatechnology


1 large ripe and juicy heirloom tomato or 2 medium-sized tomatoes

1-2 spicy fresh green chili pepper, spicy yellow chili pepper, or a few fresh Hawaiian chili peppers, adjust amount of chili peppers to your liking

1 small shallot or ⅛ red onion, coarsely chopped

¼ bunch cilantro

Juice of 1 lime

salt to taste

¼ cup green haole koa seeds, soaked or unsoaked


Put all ingredients, except green haole koa seeds, in a blender. If the blender has a pulse setting, use that, or start on a high-speed setting and turn on and off just a few seconds at a time. This goes really fast, aim to keep all ingredients chunky so you can see them.


After pulsing, add in the green haole koa seeds and just give it a good stir. Adjust salt as needed.


This fresh pico de gallo salsa can be stored in the fridge for up to 4 days.

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