Sabor Y Fuego: The Art of Authentic Mexican Salsa

La Piña en la Cocina blogger Mendez shares her enthusiasm for Mexican salsas in this colorful collection. After an overview of different types of chiles, a section on fresh salsas includes the classic pico de gallo, pineapple habanero, a “restaurant-style” tomato and jalapeño salsa, and another made with chile piquin, a pepper that packs eight times the heat of a jalapeño, suitably paired with beef taquitos. A chapter on cooked salsas covers a tomatillo-based version that gets a smoky flavor from toasting chile de arbol and salsa borracha, in which Mexican beer adds a subtle note. Adobos and sauces include red and green hot sauces and a slow-simmering mole that cooks for over three hours. Mendez offers pairing suggestions (Salsa de Cacahuate, “aka peanut salsa,” for example, makes a spicy sauce to braise chicken thighs) and a few meal ideas before rounding things out with recipes for taco fillings, sides (guacamole, pickled onions), and homemade tortillas. It’s not quite as comprehensive as Rick Martinez’s Salsa Daddy, but readers looking to expand their sauce options will find this a helpful and cheery guide. (Jan.)