* Percent Daily Values are based on a 2000 calorie diet.
Sesame and three chillies sauce
A delicious, fruity salsa
Prep Time10 minutesmins
Cook Time10 minutesmins
Soaking time20 minutesmins
Total Time40 minutesmins
Course: Side Dish
Cuisine: Mexican
Servings: 3jam jars
Calories: 611kcal
Author: Jane Mason
Equipment
Bowl
Blender
Saucepan or frying pan
Ingredients
6ancho chilliescleaned
3guajillo chilliescleaned
3pasilla chilliescleaned
500mlboiling water
1small onionquartered and dry-roasted
4garlic clovesdry-roasted then peeled
1 pinch of salt, or more to taste
1tbspavocado or other neutral-flavoured oil
150gsesame seedsdry roasted
Method
Place all the chillies in a bowl and cover them with the boiling water. Let them sit for 20 minutes, until they are soft. Using tongs, transfer them to a blender and blitz thoroughly, adding all of the soaking water to make the blender go around.
Push the blitzed chillies through a sieve into a big bowl. Discard the contents of the sieve and scrape the contents of the bowl back into the blender, along with the onion, garlic and salt. Blend well and taste, adding more salt if necessary.
Heat the oil in a pan and scrape in the contents of the blender. Fry gently, stirring continuously, until the sauce has reduced just enough so that it begins to stick to the bottom of the pan. Let it cool completely before serving or storing.
The salsa will keep for about 3 days in an airtight container in the fridge.