Late-Summer Burrata with Marinated Peaches, Heirloom Tomatoes & Salsa Macha
Ingredients
For the salsa macha (makes about 1½ cups)
2 large dried guajillo chiles
3 dried morita chiles
8 dried árbol chiles
1 cup neutral oil (grapeseed, canola, or vegetable)
¼ cup raw unsalted peanuts (or raw pumpkin seeds)
4 garlic cloves, peeled
2 tablespoons white sesame seeds
½ teaspoon kosher salt
For the marinated peaches and tomatoes
1 ripe-but-firm white peach, cut into a medium dice
2 ripe-but-firm yellow peaches, cut into a medium dice
2 medium heirloom tomatoes, cut into a medium dice
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon sherry or champagne vinegar
1 small shallot, finely minced
1–2 tablespoons salsa macha (from above), plus more to finish
Kosher salt and freshly ground black pepper
To assemble
2 balls fresh burrata (about 8 oz / 225 g each), at room temperature
3 tablespoons pine nuts
A small handful of fresh basil leaves, cut into chiffonade
Extra-virgin olive oil, for finishing
Maldon or other flaky sea salt
Freshly ground black pepper
Method
1. Make the salsa macha (up to 2 weeks ahead)
Snap the stems off the guajillo and morita chiles and shake out the seeds; tear or cut each into rough pieces. Stem the árbol chiles — leave the seeds in for full heat, shake them out for something gentler — and break each one in half.
Set a skillet over medium heat (stainless steel is ideal here, so you can read the color) and add ¼ cup of the oil along with the peanuts and garlic. Cook, stirring often, until the garlic is turning golden at the edges, 3 to 4 minutes. Add every chile and the sesame seeds, drop the heat to low, and keep stirring until the chiles darken in spots and the sesame and garlic go deep gold, 2 to 3 minutes. Don't wander off — this goes from perfect to burnt in seconds.
Kill the heat and pour in the remaining ¾ cup oil. Return the pan to medium-low just until the oil takes on a light orange cast, about 2 minutes, then scrape everything into a heatproof bowl and let it cool for 15 minutes. Pulse in a food processor with the salt until the chiles and nuts are coarsely chopped but the mixture is still craggy and chunky — stop well short of smooth. Scrape into a clean jar. If the oil separates, stir before using.
2. Marinate the peaches and tomatoes
In a large bowl, combine the diced peaches and tomatoes with the olive oil, lemon juice, vinegar, shallot, and 1 to 2 tablespoons of the salsa macha. Add a couple of pinches of salt and a few grinds of pepper, then toss gently — you want to keep the pieces intact. Let it sit at room temperature for 20 to 30 minutes, so the shallot softens, the fruit weeps a little, and everything comes together. Taste and adjust: more salt, more vinegar, or more salsa macha for heat.
3. Toast the pine nuts
Toast the pine nuts in a dry skillet over medium-low heat, tossing often, until golden and fragrant, 2 to 4 minutes. Tip them onto a plate right away so they don't scorch.
4. Assemble
Tear the burrata over a serving platter or shallow bowl and spread it gently to the edges. Season the cheese with salt, pepper, and a drizzle of olive oil. Spoon the marinated peaches and tomatoes — juices and all — over the top. Scatter with the toasted pine nuts and basil, then finish with a pinch of Maldon, a few grinds of pepper, one last drizzle of olive oil, and an extra spoonful of salsa macha if you want more heat. Serve straight away, with grilled or toasted bread for the juices.
Notes
The salsa macha makes about 1½ cups — far more than this dish needs. Spoon the extra over fried eggs, grilled vegetables, roasted potatoes, or more cheese. It keeps in the refrigerator for up to a month.
Choose ripe-but-firm peaches. They dice cleanest; very soft fruit turns to mush the moment it hits the marinade.
Let the burrata come to room temperature, 15 to 20 minutes out of the fridge, for the creamiest, fullest flavor.
