- Kaomi - 500 Grams
- ʻO nā mea'alapī a me nā meaʻono - 1-2 mau
- Bulb - 1ʻaoʻao
- Kāleka - 1-2 Zubchikov
- Cilantro (nā lālā) - 2-3 mau'āpana
- ʻO ka paʻakai, ka pepa - - Eʻono
- 'Ola Olive - 1 st. he puna
Nā meaʻai. Hoʻokipaʻia nā māmā i ka hapalua, ua weheʻia nā kumulāʻau (akā naʻe,ʻaʻole au e'ōlelo aku e hoʻolei iā lākou - hiki ke hoʻohanaʻia i nā meaʻai'ē aʻe). E hoʻopau pono i nā'ōmato. E kau i ke kiʻi chili (me nā huaʻole a me nā koʻi), kaʻaila, kaʻaila, kekale, coriander, ka paʻakai a me ka pepa i loko o ka bola. Māleʻa mākou i kahi kūlike o ka lōkahi aʻoiʻole (ʻaʻole mākou e pono i ka nui o ka'āpana laulā, akā,ʻaʻole nui nā'āpana o nā meaʻai). Hoʻopiliʻia nā'ōpona sliced me ka hopena'ōmaʻomaʻo'ōmaʻomaʻo. Kūleʻa mākou me ka maikaʻi. ʻOiai, ua makaukau ka pico de galleo. Hiki iāʻoe keʻai e like me kēlā, akā hiki iāʻoe ke hoʻopili iā ia i kahi tortilla Mexican - he meaʻono loa. Aloha maikaʻi! ;)
Nā lawelawe: 2