The James Beard Award–winning author of the New York Times
bestseller Mi Cocina is 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, there’s 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 meals—not 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. You’ll find smashed salsas, like La Tatemada Cremosa (charred
tomato, chipotle in adobo, and crema), chopped salsas, such as Xnipec
(tomato, habanero, and sour orange), as well as cooked salsas, like
Pipián Verde (pepitas, peanuts, and tomatillo) and specials like Salsa
Macha (peanuts, guiajillo, and chile de árbol) and Aioli 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.
With over seventy salsa recipes and twenty-four easy meals that offer
endless variation, Salsa Daddy shows you how salsa can catapult joy
into your cooking and become the heart of every table. Like Rick,
you’ll learn that salsa isn’t a condiment—it’s a lifestyle.
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