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 seventy-five salsas and twenty-five simple 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 seventy-five salsa recipes and twenty-five simple 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. Rick Martínez is the host of the YouTube series Pruébalo on the Babish Culinary Universe and the Food52 video series Sweet Heat. He cohosts the Borderline Salty podcast with Carla Lalli Music, is a regular contributor to Bon Appétit magazine and The New York Times, and teaches live, weekly cooking classes for the Food Network Kitchen. He currently resides in Mazatlán with his dog, Choco, where he cooks, eats, and enjoys the Mexican Pacific coast. Publisher: Clarkson Potter (April 29, 2025) Language: English Hardcover: 256 pages ISBN-13: 9780593798935 Item Weight: 1.25 pounds Dimensions: 8.55 x 1.02 x 10.31 inches BISAC Categories: Regional & Ethnic - Mexican, Courses & Dishes - Sauces & Dressings
