This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, a savory-spicy condiment made with dried chilies, garlic, nuts and seeds that are fried in oil, then pureed.
In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we skip the blender and deconstruct the salsa, adding the ingredients directly to the salad — the fried peanuts and sesame seeds add texture that contrasts beautifully against meaty tomatoes.
