Pujol’s Sesame, Guajillo & Morita Salsa (Salsa Macha de Ajonjolí)
Directly from Enrique Olvera’s Pujol restaurant in Mexico City. From Mexico from the Inside Out (Phaidon, 2015). One of three salsas de la casa.
Ingredients (scaled to ~250 ml)
| Ingredient | Amount |
|---|---|
| Sesame seeds | 75 g |
| Grapeseed oil | 180 ml |
| Garlic cloves, smashed | 6 g |
| Chiles guajillo, seeded and cut into pieces | 8 g (2 chiles) |
| Chiles morita, cut into pieces | 5–10 g (1–2 chiles) |
| Kosher salt | 6 g |
Method
- Toast sesame seeds in a skillet over medium-low heat, shaking frequently, until golden brown (~10 min). Set aside.
- Warm grapeseed oil to exactly 70°C. Add garlic and both types of chiles. Remove from heat and steep 15 min.
- Blend oil mixture until no large pieces remain. Strain through fine sieve.
- Stir in toasted sesame seeds and salt.
Notes
The 70°C oil temperature is critical — extracts flavour without frying/burning. Keeps weeks refrigerated — flavours deepen over time.
Pairs with: Avocado salad, grilled vegetables, grain bowls.
Sources:
- Cooks Without Borders
- Mexico from the Inside Out (Phaidon, 2015)