These 3 easy and delicious condiments double as dips or as toppings for nachos, tacos, or any dish you want to give a Mexican flair.
2 mangos, peeled, diced
½ jalapeno pepper, seeded, white membrane removed, finely diced
¼ to ½ yellow pepper diced
1 lime, zested and 1/2 lime juiced
1 tablespoon of fresh cilantro, chopped
Pinch of salt
Mix together. This can be prepared in advance giving the flavors time to develop.
If you like more heat, add ground red pepper or a pinch of cayenne to taste.
Roasted Corn Salsa
3-4 ears of corn, shucked
Vegetable oil & salt to roast corn
1-2 teaspoons fresh cilantro, chopped
1/2 lime, juice and zest
Chili powder, cumin & black pepper to taste
Preheat oven to 400 degrees.
While oven is coming to temperature, shuck three to four ears of corn.
Place corn on cookie sheet and liberally drizzle with oil and sprinkle with salt.
Roast corn in oven for approximately 10 minutes, turn corn and roast on other side for another 5 to 10 minutes until golden color is achieved. Oven temperatures vary, so these times may differ by a few minutes.
Let corn cool, cut corn off of the cob. Scrape the corn cob with the dull side of the knife, this adds additional juice and flavor.
Chop 1 to 2 teaspoons of cilantro, zest ½ of a lime and squeeze lime over the corn, sprinkle with chili powder, cumin, and freshly ground pepper.
Stir, add salt as needed, and adjust the seasonings to your liking.
2 avocados, peeled, cored and roughly mashed
¼ to ½ finely diced sweet onion
1 lime, zest and juice
½ jalapeno, seeded, membranes removed, finely diced
¼ to ½ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon garlic powder
Salt to taste
Combine and serve.
Recipes by Karen Pope