The sesame seeds are so ingrained to the Mexican cuisine that is hard to believe that this seed is not autochthonous of Mexico, but it came to America from the hand of the African slaves and its origin is from Africa and India.
This seed is mainly used in salsas, salads and desserts. It is a very important ingredient of many moles and pipianes. Which indicates that its combination with dried chilies is always a success.
– This is the living proof that the Mexican cuisine is open and it incorporates new ingredients in its recipes in a quick and creative way.
The sesame seed salsa is very exotic because it has a soft and subtle flavor that complements with pasilla peppers, that add some sweet notes and make it slightly spicy. Is perfect for accompanying some simple grilled chicken breasts or any food with soft flavor.
About the Recipe
If you can roast and fry, you will find the preparation of this recipe quite simple.
Preferably use raw sesame seeds because we can extract them more flavor than to toasted sesame seeds.
Prepare the recipe with vegetable oil and don’t substitute it for olive oil so it doesn’t give flavor to the salsa. The ingredients that are used have soft flavors and we don’t want to lose them.
In the recipe chicken stock is used and we recommend preparing it at home instead of buying it, it will be more savory.
10 minutes will be enough to prepare the recipe.
Yields 6 portions.
1 cup of Sesame Seeds (3.5 oz)
10 Pasilla Peppers (3.5 oz)
1 Garlic clove (.1 oz)
1/2 cup of Chicken Stock (4.2 fl oz)
2 tablespoons of Vegetable Oil
1/2 tablespoon of Salt
1 Frying Pan
1 Cutting Board
Roast the Seeds
Remove the seeds of 10 pasilla peppers, upon completion put the seeds in a frying pan and reserve the pasilla peppers.
Also add in the frying pan over low heat 1 cup of sesame seeds and roast the seeds for approximately 1 minute, until they are lightly roasted; stir regularly.
It is very important to roast the seeds over low heat so they won’t burn.
Transfer from the frying pan to a blender the seeds that were roasted, then reserve.
Fry and Blend
Heat in the frying pan over medium heat 2 tablespoons of vegetable oil.
Incorporate in the frying pan the 10 pasilla peppers with the ones you worked and fry them for about 3 minutes, until they are lightly fried; stir regularly.
Transfer from the frying pan to the blender the pasilla peppers that were fried.