Salsa de Ajonjolí (sesame salsa)

Sesame seeds (Ajonjolí) are so tied to Mexican food that you would not imagine they’re not indigenous of Mexico.

The sesame seed was originally brought in from Africa and India. It’s widely used in salsas, breads and desserts. It’s a main ingredient in moles and pipian, which means that blending it with chiles is a success!

This salsa has a smokey, spicy flavor with almost sweet notes. It can be used to season chicken, or add it to pozole, birria or beef broth.
You can also spread it on top of chicharrones, or pair it with a beer for a great snack before a meal!

Check out the recipe below and send me an email if you decide to make it!

Salsa de Ajonjolí

1/2 cup Sesame seeds
6 Guajillo chiles
3 Ancho chiles
3 Arbol chiles
2 large garlic cloves
1/4 tsp salt
1/4 cup water (or chicken broth)

Roast the sesame seeds using a skillet on low heat, making sure to constantly move them so that they turn evenly golden without burning. Set aside.
Using the same skillet, place the chiles to roast them, turning them every so often to avoid burning them. Remove the stems and place the roasted chiles inside a blender with the 2 peeled garlic cloves, the toasted sesame seeds, salt and water. Blend it until completely smooth. This salsa should be thick, but you can add a bit more water to make it more liquid. Season with salt to taste.

You can add this salsa to pozole, birria or broths.

Food Styling: Lorena Masso

Buen Provecho!

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