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.Slideshow:More Recipes with Avocado
I made it just to see how dull it would be. Oaxaca, the land of moles and spices, would have laughed out loud. Red pepper...that’s it? Fixed it just fine with common additions to an avocado base.
What an incredible waste to ruin perfectly good avocados. This recipe is horrible. I am a huge mexican cuisine fan, and this is not that. The combination of flavors totally negate each other to the point of blandness. I would give this more than two thumbs down, if I had more than two thumbs.
I am guessing that this is not a cheap appetizer as sesame seeds are expensive, since it calls for a cup of them. Was wondering if this paste can be frozen,
