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A collection of 60 authentic salsa and mole recipes from acclaimed chef/restaurateur Deborah Schneider, adapted for US kitchens.

America has a new favorite condiment: salsa. And with good reason—a great salsa makes a big impression with just a little bite. In Salsas and Moles, award-winning chef Deborah Schneider explores 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, Schneider teases out fresh flavors from chiles, fruits, and herbs, creating authentic recipes that showcase the unique flavors of Mexico.

With serving suggestions for each salsa, and recipes for popular sauces such as Salsa Verde, Enchilada Sauce, and Mango-Habanero Salsa, any salsa lover will be able to find their perfect match. 

Publisher ‏ : ‎ Ten Speed Press (April 14, 2015)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 160 pages
ISBN-10 ‏ : ‎ 1607746859
ISBN-13 ‏ : ‎ 978-1607746850
Item Weight ‏ : ‎ 1.12 pounds
Dimensions ‏ : ‎ 6.8 x 0.7 x 8.3 inches
Reviewer: KT
Rating: 5.0 out of 5 stars
Title: Fabulous recipes
Review: Each chapter is arranged from easy to hard so you can gain skills and experience with new ingredients. Many are make-again and becoming family favorites.

Reviewer: Ben Simonson
Rating: 5.0 out of 5 stars
Title: So many good recipes!
Review: I’ve only made a handful of recipes from this book so far, but they’ve all turned out great. And I enjoy just reading through the book and learning about the other recipes and traditional ingredients

Reviewer: Sharilyn Miller
Rating: 5.0 out of 5 stars
Title: Real, authentic, tasty salsas? YES!
Review: Fantastic! I have to admit to some bias: I'm an online student in Deborah's craftsy class called Mexican Street Food (you can easily find her class through an online search), which is terrific as well. She is a confident instructor and very thorough and personable. You really feel like you can actually make real, authentic Mexican salsas, tacos, and other "street food" once you've watched her in action, and in fact I've learned to pan-roast tomatillos and tomatoes for the first time by following her videos in class. This is the best way to learn a new skill, in my opinion. I've made several delicious salsas already. So I decided to look her up here on amazon to see if she had any books, and immediately purchased Salsas and Moles (kindle edition). I wanted MORE of her delicious recipes, you see! I haven't tried the moles yet, but I've had great success with her salsas. Perhaps that's because I'm in her class, I don't know, but so far my salsas taste amazing and I'll never purchase bottled salsas again! Incredible how easy and quick it is to make your own, once you know how, and also how economical it is, too. I think this book is a fantastic value.

Reviewer: Elena
Rating: 4.0 out of 5 stars
Title: Looks like some fantastic recipes, but...
Review: First, I must clarify that I haven't made any salsas or moles from this book yet. I just received it this past weekend--I was very excited. Upon arrival, I immediately began skimming through the book--looking at beautiful photos and ingredients. As I began reading the intro and the author's chile guide, I stumbled upon Schneider's definition of a "chile morita." This took me by surprise. I almost put the book down out of frustration.Back story: I bought Alex Stupak's "Taco" book last year--a fantastic book! In it, he has a salsa negra recipe that is hands down one of the best salsas I've ever had. It's a show stopper too. My friends are constantly asking me when I'm making the next batch so they can buy some. As you might guess (due to context), the key ingredient in his salsa negra is this "chile morita.” The morita was the genesis for my obsession with chiles.Chile morita, according to Alex Stupak (and the rest of the entire internet), is a dried and smoked red jalapeño. “Morita” means “little blackberry” in Spanish. And, it is one of three “chipotle” peppers (to my knowledge). “Chipotle” derives from “chilpoctli” the Nahuatl word for “smoked chile." The third chipotle is the “capones,” which translates to “castrated ones” since they are de-seeded before smoking.In American markets, apparently, some moritas are being sold as “meco”—the morita's sister chile. There is a difference, though. The chipotle "meco" (or sometimes called “típico” which means “typical” or “traditional") is smoked longer, resulting in a tanish-brown colored cigar-like pepper (Google it). Mecos are hard to find in the USA (as far as I know). But, the morita is far easier to find (I can find it rather easily at any Hispanic market in NC).Schneider, however, refers to the "morita" as a dried serrano pepper. Dried serrano chiles are just known as "dried serrano chiles.”While the book looks like it has some great salsas and moles (following what seems to be a rather traditional processes), it’s disheartening to stumble across this misinformation/misunderstanding/oversight as it’s rather fundamental to Mexican cuisine IMO. In other words, if you go to the store looking for a “morita,” you will not get the same pepper according to Schneider’s definition (and photo on page 9).

Reviewer: Kj
Rating: 5.0 out of 5 stars
Title: Awesome Book!
Review: I have wanted this book and now that I have it I’m able to create these beautiful salsas and sauces! I have a tremendous amount of interest and respect of the author and his beautiful creations!

Reviewer: Worzel7
Rating: 5.0 out of 5 stars
Title: A really nice collection of recipes to suit varying skill levels
Review: Have made about 8 of the salsas from the book thus far two/three times each. Very pleased with the recipes - I find most of the shop bought salsa too sweet for my taste. These are Delicious. Love the chipotle based recipes in particular. Have even started doubling up the recipes and canning some of it so we have fresh salsa over winter.You will probably have to adjust the spice heat levels to taste for some recipes either by swapping a chilli for a hotter variety or increasing the amount, it covers all of that in the book, easy enough to experiment.Some great cooks tips on rebalancing flavours if it’s not quite right.

Reviewer: Anna G
Rating: 5.0 out of 5 stars
Title: Great!
Review: Got this for my brother who grows his own peppers and makes salsa. He’s always trying to get it just right and I think this will help a lot! Has lots of details and recipes that I think he’ll find interesting. The book itself was in great condition and is great quality!

Reviewer: Mike D
Rating: 3.0 out of 5 stars
Title: Not bad, but only 18 pages devoted to moles.
Review: I've got a pretty decent salsa repertoire but was hoping to learn more about moles. This book only has 18 pages (15 pages with text) about moles, and didn't really teach me anything new. Seems like a decent book for anyone starting out, but it isn't a deep dive into salsas and moles.

Reviewer: marlene greene
Rating: 5.0 out of 5 stars
Title:
Review: excellent recipe book

Reviewer: Lily Bruggeman
Rating: 5.0 out of 5 stars
Title:
Review: So many great recipes, cant stop cooking loolI make those recipes and dry them so I can eat them whenever I want to

Reviewer: Foxhill
Rating: 4.0 out of 5 stars
Title:
Review: Good product delivered promptly