Crab potato salad

The Guardian - Feast - - Front Page - Thomasina Miers

Salsa macha is a deliri­ously de­li­cious chilli oil from Ver­acruz, a port on the eastern side of Mex­ico. It is made with toasted gar­lic, peanuts and se­same (an in­gre­di­ent brought over from Africa, via the Caribbean), and it has a nat­u­ral affin­ity with seafood – a must with raw seafood tostadas. Here I pair it with a British crab and new potato salad, which makes a lovely starter.

And for the rest of the week

The chilli oil does crazily good things to eggs and veg­eta­bles

– I spoon it over a fried egg for break­fast, or un­der­neath braised green veg­eta­bles for sup­per. It adds a lovely heat to smashed av­o­ca­does, and is great with pasta – try toasted bread­crumbs, an­chovies and wal­nuts. Lastly, try a lit­tle of it over slow-roasted sum­mer toma­toes on toast. The left­over pick­ling liq­uid from the shal­lots is great with sum­mer fruits such as rasp­ber­ries and cher­ries.

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