Salsa Daddy Dip Your Way into Mexican Cooking

<b>The James Beard Award–winning author of the <i>New York Times </i>bestseller <i>Mi Cocina</i> 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.</b><br><br><b>A <i>WASHINGTON POST</i> BEST COOKBOOK OF THE YEAR</b><br><br>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.<br><br>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 <b>La Tatemada Cremosa</b> (charred tomato, chipotle in adobo, and crema), chopped salsas, such as <b>Xnipec</b> (tomato, habanero, and sour orange), as well as cooked salsas, like <b>Pipián Verde</b> (pepitas, peanuts, and tomatillo) and specials like <b>Salsa Macha</b> (peanuts, guiajillo, and chile de árbol) and <b>Aioli Rojo</b> (morita, guajillo, garlic, and lime). Turn these incredibly delicious salsas into easy meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, or Pozole Verde con Pollo.<br><br>With over seventy salsa recipes and twenty-four easy meals that offer endless variation, <i>Salsa Daddy</i> 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.