Fresh tomato salads are a barbecue staple, and this one is extra special. You serve those juicy guys on whipped peanut butter, and top it with a salsa macha- a beautifully spicy, peanutty concoction. Plate lickingly nice.
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Serves
2
Tomatoes
Peanut Butter
Lime
Dried Ancho Peppers
Garlic
Peanuts
Apple Cider Vinegar
Coriander
Water
Olive Oil
Salt
Black Pepper
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Serves
2
Tomatoes
Peanut Butter
Lime
Dried Ancho Peppers
Garlic
Peanuts
Apple Cider Vinegar
Coriander
Water
Olive Oil
Salt
Black Pepper
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
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Step 1.
Toast your dried chillies in a dry frying pan for a couple of minutes until fragrant. Pop them in a food processor and whizz them to a powder.
Step 2.
Finely slice your cloves of garlic. Finely chop your peanuts.
Step 3.
Heat a generous glug of olive oil in a small frying pan. Add your garlic and peanuts, then cook very gently for a few mins until your garlic is very lightly golden.
Step 4.
Tip in your powdered chilli and stir carefully to combine. Allow to cool for 10 mins.
Step 5.
Prep your tomatoes. Cut them into rough chunks, then pop them in a sieve set over a bowl. Season generously with salt, then leave to sit.
Step 6.
Pop your peanut butter into a bowl. Add the water, and the zest and juice of your lime. Whisk to a smooth paste. It will be lumpy at first, but will turn smooth in not too long. Season to taste with salt.
Step 7.
Add your apple cider vinegar and pinch of salt to your salsa macha.
Step 8.
Spread your whipped peanut butter on the plate, then top with your tomatoes. Sprinkle with your salsa macha, then serve.
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