Deborah Schneider—chef-partner at Sol Cocina in Newport Beach and Solita in Huntington Beach, and the author of five cookbooks—can’t be stopped. Every year it seems, she either opens a restaurant or releases a book. This year it’s the latter, “Salsas and Moles” (Ten Speed Press, $17), to be released March 31. In this kitchen guide, Schneider, whose earlier works include “The Mexican Slow Cooker” and “Amor y Tacos,”provides recipes for everything from the classic pico de gallo to the more unusual Jose’s Mother’s Red Cactus Pear Salsa, all using the chiles, fruits, and herbs of Mexico. The book includes guidelines for working with chiles and observations on restaurants’ chips-and-salsa routines. “The antojito Americano is something that many Mexicans find puzzling; it is the equivalent of eating ketchup on crackers before your meal. Regardless, it is how we roll here in the Land of the Free.” Images are by prolific cookbook photographer Maren Caruso.