Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes by Rick Bayless and Jean Marie Brownson and Deann Groen Bayless

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Notes about Recipes in this book

  • Roasted jalapeno-tomato salsa with fresh cilantro

    • sarahcooks on September 01, 2013

      This is exactly what you think of when you think salsa. Tomatoes, a bit of heat, bright fresh cilantro, sweet tomatoes. You can't go wrong.

  • Roasted poblano-tomato salsa with fresh thyme

    • Breadcrumbs on June 09, 2011

      p. 26 - First use of this recipe and, this book. I believe this is the sign of good meals to come as we loved this salsa. I prepared it as a component of another recipe in this book, the Soft Tacos of Grilled Chicken Breast on p. 86. Rick does something innovative w this ingredient list by providing ingredient quantities for your choice of a 3 cup, 6 cup or 9 cup yield. This allowed me to make a little more salsa than I needed for the chicken dish so we could sample some on its own w nacho chips prior to dinner. The roasting and caramelization of the various vegetable components serves to add a wonderful sweetness to compliment the tangy, hot flavours. A winner, I'll definitely make this again!

    • sturlington on May 05, 2013


  • Roasted tomatillo salsa with serranos, roasted onions, and cilantro

    • sarahcooks on September 01, 2013

      Classic green salsa. Spicy (I'd call it medium-hot with the lower recommended amount of serranos) and bright and fresh. Delicious and easy to make!

    • nicolepellegrini on November 18, 2020

      Easy to make, and roasting the ingredients mellows out their sharpness perfectly.

  • Mellow red chile salsa with sweet garlic and roasted tomatoes

    • nicolepellegrini on May 29, 2018

      This is a very nice, and very mild salsa that definitely can be used in a lot of different ways. I like it mixed into some grilled summer corn kernels for a corn salsa, or with grilled steak and chicken.

    • sarahcooks on September 01, 2013

      This is slightly smokey, rich, complex and slightly sweet (with my home grown tomatoes anyway). Not spicy. It's an enchilada-type sauce.

  • Roasty red guajillo salsa with tangy tomatillos and sweet garlic

    • sarahcooks on September 01, 2013

      Not spicy. Bright and fruity. Red from the chiles, people won't realize it's made from tomatillos!

  • Guajillo grilled vegetables

    • sturlington on May 05, 2013

      p60. Uses Roasty Red Guajillo Sals on p33.

  • Classic red tomato rice

    • Rinshin on December 25, 2013

      This was awesome Mexican rice and soooo simple to make. I used Frontera brand chipotle salsa instead of making my own salsa. I think you can use whatever salsa for this. I also added some diced carrots and onion to the olive oil first. Sauteed them and added the rice. The instruction says cook the rice for 5 min until lightly browned or tanned. I only cooked the rice in the olive oil until very, very lightly browned. Added the required amount of salsa and homemade chicken broth I also keep on hand. Cooked in the oven for only 25 min and it was perfect. No need to do anything else. Great with cilantro before serving. Highly recommend this recipe for ease and taste.

  • Breakfast enchiladas of scrambled eggs, woodland mushrooms, and spicy roasted tomatoes

    • sturlington on June 09, 2013

      I used pre-made salsa for a quicker weeknight dish. This was very tasty and amenable to variation.

  • Chile-glazed roast chicken

    • nicolepellegrini on February 11, 2020

      Used this marinade and technique for a cut-up whole chicken and it was really good - a nice spin on a traditional roast chicken dinner. Had enough leftover I made tacos the next day with it.

    • lorloff on February 22, 2022

      I have made this a few times. The first time followed the recipe but also used cut up chicken. Recently I made a version of it using a Bayless salsa that we had in house that was roasted tomato based. I used the same technique and it was great. An easy way and delicious way to make a quick chicken dinner.

  • Tomatillo-baked chicken breasts with roasted asparagus

    • chawkins on October 03, 2012

      Simple and tasty. I have some tomatillo salsa leftover from making chili verde, so it was just a matter of mixing a little bit of cream into the salsa, poured over the chicken and baked. Great midweek meal, especially if you don't have to make the salsa.

    • sturlington on May 21, 2013

      P85. Some alternative vegetables are suggested in the head note. Pretty much any vegetable you can roast would work, I would think. Fast and easy with pre-made salsa.

    • Rinshin on December 14, 2013

      This was fast and simple. I used 2 chicken breasts sliced horizontally. Also used already made and frozen salsa. The chicken came out very moist and tasty - I was very surprised. So moist that I could easily cut with fork. For the complete meal on a same plate, I served salad and crisp tortilla chips and placed the chicken and sauce directly on top of tortilla chips. Finally topped with asparagus.

  • Soft tacos of grilled chicken breast with tangy green chile and grilled onions

    • sturlington on May 05, 2013

      p86. Uses Roasted Poblano-Tomato Salsa on p26 plus fresh jalapenos. Make on the grill. Needs 1 hour to marinade.

    • Breadcrumbs on June 09, 2011

      p. 86 - Another hit from Rick Bayless, we loved this dish that made for a perfect meal on a warm late spring evening. A marinade is made by pureeing dry-roasted jalapenos w some Roasted Poblano Tomato Salsa (p. 26 of this book) and, some worcestershire sauce. Green onions are also grilled and the sliced, grilled chicken is topped w the onion and served in warm corn tortillas. I had freshly made corn tortillas which just took this dish over the top. I also served w some Mexican Crema, extra salsa and, some sliced avocado. This was wonderful. Rick has a good method for warming tortillas and keeping them warm on p. 87. I'll use that method from now on.

  • Tomatillo-braised pork loin with herby white beans and bacon

    • sarahcooks on September 10, 2013

      So good! Complex and flavorful, bright and earthy and smokey all at the same time. Only complaint is that it did take quite a bit longer to cook than the recipe suggested. Almost twice as long for both the beans and the pork, but at least they both finished at roughly the same time! I even found some purslane growing as a weed in my neighbor's garden (plenty of it in my yard too, but it had been treated so I wasn't going to eat that) and added it, don't know if it changed the flavor but it was still fun to use weeds as food! With the leftovers I just cut the pork into cubes and mixed it into the beans, delish.

    • chawkins on January 24, 2015

      We enjoyed this. My pork loin was 21/4 lb, and it took about 10 extra minutes to get to the correct internal temperature, the beans also took about 15 more minutes than called for to get soft. Skipped the epazote, cause I have no idea where I can get some. Did require quite a bit of clean up: couple of baking sheets and the food processor for the salsa, a pot for the beans and a dutch oven for the pork.

    • nicolepellegrini on November 29, 2020

      I'd already made the tomatillo salsa for another dish, so I decided to try this as well. Quite enjoyed it though I'm glad I followed the other reviewers' notes that both the beans and pork could require additional cooking time - mine certainly did.

  • Red-glazed whole fish

    • Rinshin on December 05, 2013

      This was a very easy and satisfying weeknight recipe. To make it easier and less expensive, I used Pacific snapper filets and Frontera salsa. I used the same timing ie 10 min without the salsa brushed on and 10 min with salsa brushed for total of 20 minutes. I threw in halved grape tomatoes with the fish for color and roasted tomato taste. Added sliced white onions before serving on top. Wonderful with simple salad.

  • Red chile rice with shrimp and bacon

    • Acarroll on February 19, 2022

      This was ok. The end result was a little bland, I would increase garlic and spice next time.

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  • ISBN 10 0684856948
  • ISBN 13 9780684856940
  • Published Nov 23 1998
  • Format Paperback
  • Language English
  • Countries United Kingdom, United States
  • Publisher Prentice Hall (a Pearson Education company)
  • Imprint Prentice Hall & IBD

Publishers Text

Rick Bayless Winner of Chef of the Year Award wows us with 60 fabulous recipes using 6 classic mexican salsas (each featuring a different chile), plus great info on gift giving, working ahead, canning & freezing.

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