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Nutrition Facts
Sesame and three chillies sauce
Amount Per Serving (1 jar)
Calories 611 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 5g31%
Sodium 89mg4%
Potassium 1834mg52%
Carbohydrates 71g24%
Fiber 30g125%
Sugar 32g36%
Protein 18g36%
Vitamin A 21977IU440%
Vitamin C 27mg33%
Calcium 548mg55%
Iron 13mg72%
* Percent Daily Values are based on a 2000 calorie diet.

Sesame and three chillies sauce

A delicious, fruity salsa
Prep Time10 mins
Cook Time10 mins
Soaking time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Servings: 3 jam jars
Calories: 611kcal
Author: Jane Mason


  • Bowl
  • Blender
  • Saucepan or frying pan


  • 6 ancho chillies cleaned
  • 3 guajillo chillies cleaned
  • 3 pasilla chillies cleaned
  • 500 ml boiling water
  • 1 small onion quartered and dry-roasted
  • 4 garlic cloves dry-roasted then peeled
  • 1 pinch of salt, or more to taste
  • 1 tbsp avocado or other neutral-flavoured oil
  • 150 g sesame seeds dry roasted


  • 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.


Serving: 1jar | Calories: 611kcal | Carbohydrates: 71g | Protein: 18g | Fat: 35g | Saturated Fat: 5g | Sodium: 89mg | Potassium: 1834mg | Fiber: 30g | Sugar: 32g | Vitamin A: 21977IU | Vitamin C: 27mg | Calcium: 548mg | Iron: 13mg