Step 1

In a small saucepan over medium, combine the oil and peanuts. Cook, stirring occasionally, until fragrant and browned, 4 to 6 minutes. Using a slotted spoon, transfer the peanuts to a paper towel-lined plate.

Step 2

To the same saucepan over medium, add the sesame seeds. Cook, stirring, until lightly golden, about 2 minutes. Remove from the heat, then stir in the chipotle and adobo sauce, vinegar and ¼ teaspoon each salt and pepper. Cool to room temperature. Meanwhile, in a serving bowl, toss the tomatoes with ½ teaspoon salt; let stand for about 10 minutes. Chop the peanuts.

Step 3

Spoon the chipotle-sesame mixture over the tomatoes. Add the cilantro and peanuts, then stir gently. Taste and season with salt and pepper.