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 and new potato salad, which makes a lovely starter. Crab, new potato and watercress salad with pickled onions and salsa macha The chilli oil adds an intensely nutty, lightly fiery and terrifically garlicky spark of flavour to the salad. Leave out the sesame and peanuts for a simpler version. Chile de arbol can be found online and in good supermarkets, but substitute with any hot, dried red chilli. Prep 5 min Cook 40 min Serves 4 500g new potatoes (jersey royals, anya or pink fir apple are great varieties) Salt 100ml cider vinegar 3 tbsp caster sugar 2 large banana shallots, halved and finely sliced 6 tbsp extra-virgin olive oil The juice of 2 limes 200g dres