Recipe of the week

This “toothsome” tomato salad puts its own spin on Mexican salsa macha, said Laura Russell in Milk Street magazine. Salsa macha is made with dried chiles, garlic, nuts, and seeds that are fried in oil. But instead of pureeing the fried ingredients, we add them directly to the salad, providing a wonderful texture contrast. The salad can be garnished with flaky salt or crumbled cotija cheese, and for extra visual flair, use heirloom tomatoes of different colors.

Tomato salad with peanuts, cilantro, and chipotle-sesame dressing

2 tbsp neutral oil • ¼ cup roasted peanuts • 2 tbsp sesame seeds or 1 medium garlic clove, thinly sliced, or both • 1 chipotle chile in adobo sauce, minced, plus 1 tsp adobo sauce • 3 tbsp cider vinegar • kosher salt and ground black pepper • 2 lbs ripe tomatoes, cored and cut into ½-inch wedges • 1½ cups lightly packed fresh cilantro or basil or flat-leaf parsley or a combination, torn if large

• In a small saucepan over medium heat, combine oil and peanuts. Cook, stirring occasionally, until fragrant and browned, 4 to 6 minutes. Using a slotted spoon, transfer peanuts to a paper towel– lined plate.

• To same saucepan, add sesame seeds. Cook, stirring, until lightly golden, about 2 minutes (less for garlic).

Remove from heat, then stir in chipotle and adobo sauce, vinegar and ¼ tsp each salt and pepper. Cool to room temperature. Meanwhile, in a serving bowl, toss tomatoes with ½ tsp salt; let stand about 10 minutes. Chop peanuts. • Spoon chipotle-sesame mixture over the tomatoes. Add cilantro and peanuts, then stir gently. Taste and season with salt and pepper. Serves 4 to 6.