To create this toothsome tomato salad, we took inspiration from Mexican salsa macha, which is made with dried chilies, garlic, nuts and seeds that are fried in oil, then pureed. We skipped the blender and deconstructed the salsa, adding the ingredients directly to the salad—the fried peanuts and sesame seeds add texture that contrast beautifully against meaty tomatoes. Salting the tomatoes and letting them stand deepens their flavor and softens them slightly for extra succulence and juiciness. For an especially colorful salad, use heirloom tomatoes of different hues.