Photo by Laura Murray, food styling by Susie Theodorou
“What’s the ideal way to use up a looooot of leftovers?” wonders Rick Martinez. “Tacos—which you can make out of just about anything as long as you have a highly versatile salsa to pull it all together (even when it means week-old fried rice or a few surplus meatballs).” And this standby recipe, using peak-season tomatoes in the summer or tomatillos the rest of the year, is it. Plus, it lasts five days in the fridge or up to a month if you freeze it.