Description
The James Beard Awardwinning author of theNew York TimesbestsellerMi Cocinais back with a guide to the brightest dish in any Mexican meal, snack-filled afternoon, or sun-drenched beach day: salsa. From refreshing classics to rich sauces, this collection of over seventy salsas and twenty-four easy meals is a fun-loving introduction to the joy of Mexican cooking.
Chips, salsa, happiness. We know that essential truth. But after over 500 years of salsa history, theres so much more to discover about this staple dish, one that cooks today can customize and riff on freely. Salsa can be an irresistible dip, yes, or a flavorful condiment, or it can be the basis for iconic Mexican mealsnot to mention a savior for grilled cheese, burgers, rotisserie chicken, or platters of roasted vegetables.
Rick takes us deep into the world of traditional and modern salsas, where a playful pico de gallo with tomatoes, avocados, and chipotles is chopped up in a few minutes or where you might blend roasted peanuts with caramelized onions and toasted chiles for a nutty-savory spicy sauce. Youll find smashed salsas, likeLa Tatemada Cremosa(charred tomato, chipotle in adobo, and crema), chopped salsas, such asXnipec(tomato, habanero, and sour orange), as well as cooked salsas, likePipin Verde(pepitas, peanuts, and tomatillo) and specials likeSalsa Macha(peanuts, guiajillo, and chile de rbol) andAioli Rojo(morita, guajillo, garlic, and lime). Turn these incredibly delicious salsas into easy meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, or Pozole Verde con Pollo.
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