INTRODUCTION

This chili and oil-based salsa will keep fresh for about a year in the fridge if the container that it is stored in and the blender are super dry. Moisture will make the salsa less shelf-stable. Recipe by Chef Sofia Flores Florencia @abuelitatechnology

INGREDIENTS

1 cup extra virgin olive oil

¼ cup green haole koa seeds, soaked or unsoaked

¼ cup raw peanuts

½ cup dried Hawaiian chili pepper, stems removed

2 cloves garlic, peeled

2 Tablespoons sesame seeds

Sea salt

STEP 1

Put haole koa seeds onto a pan and place into the oven at 180F to slow roast until dry.

STEP 2

Add oil to a pot and bring up to medium heat. You want the oil hot, but not smoking so watch the temperature carefully. Then, add the peanuts, dried guaje seeds, garlic, and sesame seeds.

STEP 3

Stir until the peanuts, garlic, and guaje seeds start to brown, this takes about 5 minutes.

STEP 4

Turn off the heat and let cool in the pot.

STEP 5

When the mixture has cooled, add everything to a dry blender and blend until the ingredients are semi-ground. This will take less than a minute.

STEP 6

Salt to taste. Mix. Store in an airtight container.

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