Salsa Daddy: Dip Your Way into Mexican Cooking

Much more than just a tasty dip for tortilla chips, “salsa is a quintessential part of the Mexican table,” argues James Beard Award winner Martinez (Mi Cocina) in this vibrant and creative guide to the condiment. Recipes are organized by cooking methods: the smashed salsas chapter, for instance, features la tatemada cremosa (charred tomato, chipotle in adobo, crema) and la piña (charred pineapple, habanero, olive oil), while chopped options range from a classic pico de gallo to guacamole de la playa (avocado, mango, chile de arbol). Blended salsas include salsa tejana (roasted peaches, charred habanero, toasted pecans) and los puerquitos (beans, bacon, chile de arbol), and for cooked salsas, there’s a simple mole and salsa verde tatemata (charred tomatillo, serrano, jalapeño, poblano). To celebrate salsa’s versatility, Martinez includes dozens of serving and pairing ideas, advising readers to serve ajonjoli (sesame, tomato, chiltepin), for example, with tacos, eggs, or even ramen. A chapter of quick Mexican recipes shows additional ways to use salsa, including chicken tinga tostadas that call for salsa guajillo (guajillo, tomato, oregano) and in steak sandwiches with aioli rojo (morita, guajillo, garlic, lime). This is a gift for home cooks looking to add a pop of flavor to their weeknight repertoire. Agent: Katherine Cowles, Cowles Agency. (Apr.)