Salsas and Moles ─ Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More

A collection of 60 authentic salsa and mole recipes from acclaimed chef/restaurateur Deborah Schneider, adapted for US kitchens.
Salsa has surpassed ketchup as America's favorite condiment, and this handbook includes a wide variety of favorites, from classic table salsas to mole and enchilada sauces, plus chunky salsas and snacks. While some people think salsa is all about heat, James Beard Award-nominated chef Deborah Schneider teases out fresh flavors from chiles, fruits, and herbs. Building on the success of The Mexican Slow Cooker, Schneider presents 60 authentic salsa and mole recipes that showcase the unique flavors of Mexico and beyond, including recipes for favorites such as Black Bean Salsa, Salsa Verde, fresh tomato Salsa Diabla, Mango-Habanero Salsa, and many more.

DEBORAH SCHNEIDER is the executive chef/partner of SOL Cocina in Newport Beach, CA, and Scottsdale, AZ, and Solita in Huntington Beach, CA. She is the author of The Mexican Slow Cooker, the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; and!Baja! Cooking on the Edge, which was one of Food & Wine's Best of the Best of 2006; and is the co-author of Williams-Sonoma's Essentials of Latin Cooking.