Food writer and stylist Karen Gillingham makes this spicy, fragrant sauce inspired by a version she discovered at a hole-in-the-wall café in Mexico. She likes spooning it over toasts topped with mashed avocado, but it’s also great with eggs and grilled fish.
Slideshow: More Recipes with Avocado
1 cup sesame seeds (4 ounces)
1/3 cup raw slivered almonds
1/3 cup raw peanuts
1 teaspoon crushed red pepper
1 cup peanut oil
2 Hass avocados, cut into 1/2-inch chunks
1 tablespoon fresh lime juice
Twelve 1/2-inch-thick slices of baguette, toasted
Chopped cilantro, for garnish
How to Make It
In a medium skillet, toast the sesame seeds, almonds and peanuts over moderate heat, stirring occasionally, until they are golden and fragrant, about 7 minutes. Transfer to a food processor and let cool completely.
Add the crushed red pepper and peanut oil to the food processor and pulse until a chunky sauce forms. Scrape the sauce into a bowl; season with salt.
In a medium bowl, toss the avocados with the lime juice and season with salt. Mash the avocado onto the toasts and transfer to a platter. Spoon some of the sesame sauce on top, garnish with chopped cilantro and serve, passing additional sesame sauce at the table.
The sesame sauce can be stored in an airtight container for up to 1 week.
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