For the month of May, our Cookbook Club members have been working their way through Gonzalo Guzmán and Stacy Adimando’s Nopalito: A Mexican Kitchen, a cookbook based on the eponymous San Francisco restaurant. Multiple members have taken on the more involved recipes in the book, like handmade tortillas (and corn nixtamalization!), and have cooked elaborate multi-dish spreads. But the recipes that have proved to be the most popular are some of the easiest—salsas.
Now that you’re salsa-rich, Laura G. Myers has ideas for putting them to good use:
I often have beans and rice on hand, so I will warm those up, douse with salsa, and scoop with chips. Or cook cubed potatoes, mix with warm salsa, and roll up in a soft flour tortilla. Or make tortas with refried beans, avocado, lettuce, and tomato—and tons of salsa. My favorite quick snack is just warming up salsa in a skillet, coating tortillas until warm and soft, folding into quarters and topping with cabbage, crema, and cotija cheese. Easy peasy.