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Boston Globe

This ‘Salsa Daddy' wants you to ‘dip your way into Mexican cooking'

With his signature warmth, Martinez's new book is a deep dive into salsas, treating the dish like more than just a dip for chips. He makes it the star of the meal, and encourages you to be creative and build dishes around it. The book has eight chapters — organized by technique, like smashed, chopped, blended, hot sauces, and cooked — and includes 70 recipes, some inventive twists on classics. You'll learn much about the varieties of chiles. A takeaway is that you can make salsas out of pretty much anything, Martinez writes. 'All the produce in the market is fair game'. Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up Try the El Cacahuate, made with peanuts, garlic, and dried chiles de árbol — perfect for tacos, roasted veggies, chicken, fish and more. Or Xnipec, a fiery mix of Roma tomatoes, habaneros, and citrus that makes a zesty stand-in for pico de gallo. Advertisement One chapter delves into sweet heat with recipes for an apricot chipotle barbecue sauce, a hot berry jam, and even a salted tequila caramel sauce. Advertisement If the salsas get you in the mood to cook more, the last section of the book has 24 recipes for everyday meals, with suggestions, of course, for salsa pairings ($32.99). Available at many booksellers, at , and . Ann Trieger Kurland can be reached at