Chef/Author Rick Martínez on Expressing Yourself Through Salsa

As operators brace for worsening supply chain issues and rising food costs this spring, utilizing the contents of your walk-in and dry storage is more important than ever before. James Beard Award-winning chef/author Rick Martínez created one of his best salsas by blending half-used avocado, soft poblanos, leftover peppers, and cilantro. “I crossed my fingers—and it was incredible. That spur-of-the-moment creation became one of my all-time favorite salsa verdes,” he says...