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Thomasina Miers’ recipe for crab and new potato salad with salsa macha

A fiery chilli oil made with peanuts and garlic is the perfect accompaniment to this springtime dish

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 Click Here to Read Full Article

Thank You Source: Food & Drink – the guardian

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