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.
Ingredients
- 1 cup sesame seeds (4 ounces)
- 1/3 cup raw slivered almonds
- 1/3 cup raw peanuts
- 1 tsp crushed red pepper
- 1 cup peanut oil
- salt
- 2 Hass avocados, cut into 1/2-inch chunks
- 1 tbsp fresh lime juice
- 12 1/2-inch-thick slices of baguette, toasted
- chopped cilantro, for garnish
Directions
- 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.?
Make Ahead: The sesame sauce can be stored in an airtight container for up to 1 week.
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Recipe Credit: Karen Gillingham
Image Credit: Christina Holmes
