Sesame pipian

Sesame pipian

By
From
Taqueria
Makes
200 ml
Photographer
Chris Middleton

This is a wonderfully subtle and mysterious sauce influenced by the Moors of medieval Spain. Traditionally made using tomatillo verde, red mole and adobo sauce, my chefs whip this up in minutes with a well-stocked refrigerator of Latin building blocks. Here I have created a simpler version so you don’t need to make all three sauces, just the vibrant tomatillo verde. Sesame pipian can be used as a sauce for myriad vegetables – wild mushrooms, roasted root vegetables, snow peas, asparagus and padrón peppers, to name just a few.

Ingredients

Quantity Ingredient
50g sesame seeds
180ml Tomatillo verde
65g tahini
25g chipotle in adobo sauce, (see Latin Larder)
60ml chicken or vegetable stock, boiling
sugar, to taste
sea salt, to taste
habanero sauce, to taste (optional)

Method

  1. Place the sesame seeds in a small frying pan and toast over medium–low heat, until golden brown.
  2. Combine the sesame seeds, tomatillo verde, tahini and chipotle in a food processor or blender and process to make a smooth paste.
  3. Gradually add the hot stock, blending to make a smooth sauce.
  4. Strain through a fine-mesh sieve. Season with sugar and salt. Add habanero sauce to taste, if desired.
  5. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Tags:
Mexican
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