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 

Karen Gillingham
December 2014

Gallery

© Christina Holmes

Recipe Summary

total:
30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The sesame sauce can be stored in an airtight container for up to 1 week.