Place all ingredients *except* for the sesame seeds in blender or food processor. Blend using the PULSE setting until the mixture is smooth and to the consistency of pesto (if you want a "chunkier" texture-go for it). Place in container, cover and chill. Best prepared several hours in advance. Serve at room temperature. Before serving, stir the sesame seeds into the salsa. Yield is usually a scant 2 cups.