Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More
I knew when this book arrived in the mail (from Blogging for Books for a cookbook review), that I was going to love it.
One thing Salsas and Moles does well, and is completely necessary for anyone who wishes to start playing around with dried chiles. is it gives a go-to-guide for dried chiles. This helps when you experiment with the recipes, because, as I’ve found, you can use the guide to adjust the recipes to your heat-preference. The book gives reference to most of the common dried chiles complete with photos, descriptions, and taste and heat offerings (although I would have liked the Scoville rating added).
There are more sections with tutorials following the chile reference like how to work with the chiles, and some common pantry staples to have on hand to make the recipes in the book.
The following chapters contain sections on Classic Table Salsa, Hot Salsas, Mole and Enchilada Sauces, Salsas for Tacos and Chunky Salsas and Botanas. Botanas are sort of like the Mexican version of Tapas, and feature different appetizers, similar to nachos, but more like a crazy wonderful layered dip of various sorts.
I adore Moles and can’t wait to try a few of the recipes like the Quick Mole and the Mole Poblano and Negro. These last two will probably take the better part of a Saturday or Sunday to make.
Being the salsa freak that I am, it’s a given I”ll be trying most of them! This is a great cookbook if you love authentic Mexican flavors.
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