The James Beard Award–winning author of Mi Cocina is back with a guide to the Mexican condiment that makes food unforgettable – salsa. From smashed and chopped variations to cooked versions, this book by Rick Martínez explores the versatile sauce along with simple meals that incorporate its lively flavors.

• Contains 75 salsa recipes and 25 meal recipes.
• Recipe highlights include La Tatemada Cremosa (Charred Tomato, Chipotle in Adobo and Crema), Xnipec (Tomato, Habanero and Sour Orange) and Aioli Roja (Morita, Guajillo, Garlic and Lime).
• Hardcover, 256 pages.