A Cool Salsa Trio

Salsas are wonderful garnishes for all kinds of foods, from grilled meats to sandwiches to salads. You can buy prepared salsas, of course, but here are some recipes for fresh-tasting salsas that are easy to make. Dish them up right away, or prepare them ahead for their flavors to meld.

I like to serve these as a trio on a buffet with cold chicken, ham or smoked turkey, but they’re also fun with a big bowl of chips.

Cut the main ingredients to the same size for the most attractive appearance.

Smoky Pineapple and Mango Salsa

Active Work and Total Preparation Time: 25 minutes

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The chipotle adds the smoky edge. If you prefer just “straight” heat, use chopped jalapeno instead. This tastes best if refrigerated a few hours or overnight.

1 cup diced fresh pineapple

1 mango, ripe but firm, peeled and diced

1 large plum tomato, seeded and diced

3 tablespoons minced onion

1/2 canned chipotle chile in adobo sauce, pureed

2 tablespoons lime juice

1 teaspoon honey

1 teaspoon white wine vinegar

2 tablespoons minced cilantro

1/2 teaspoon salt

Place the pineapple, mango, tomato, onion, chipotle, lime juice, honey, vinegar, cilantro and salt in a bowl. Toss well to mix. Taste; adjust the seasoning, if necessary. Serve immediately, or cover and refrigerate a few hours or overnight. Stir well before serving.

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8 to 10 servings. Each of 10 servings: 27 calories; 153 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 7 grams carbohydrates; 0 protein; 0.78 gram fiber.

Roasted Red and Green Pepper Salsa

Active Work and Total Preparation Time: 30 minutes

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This can be served immediately, but the flavors develop more if allowed to sit one to two days in the refrigerator.

2 large red bell peppers

1 large green bell pepper

1 (4-ounce) can diced green chiles, drained

2 large plum tomatoes, seeded and diced

3 tablespoons minced red onion

1 canned chipotle chile in adobo sauce, pureed

1/4 teaspoon minced garlic

2 tablespoons honey

1 teaspoon white wine vinegar

1 tablespoon lime juice

1 tablespoon minced cilantro

1 teaspoon salt

Heat the broiler with a rack set 5 inches from the heat source. Cut the sides off the red and green peppers in flat slabs; discard the core and seeds. Arrange the slabs in a single layer, skin side up, on a foil-lined baking sheet. Broil until blackened, about 4 to 5 minutes. Remove them from the broiler; wrap the peppers in the foil lining. When cool enough to handle, remove the skins and dice the peppers.

Combine the peppers, chiles, tomatoes, onion, chipotle, garlic, honey, vinegar, lime juice, cilantro and salt in a bowl. Toss well to mix. Taste; adjust the chipotle, honey, lime juice and salt, if necessary.

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6 to 12 servings. Each of 12 servings: 25 calories; 365 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 6 grams carbohydrates; 1 gram protein; 0.90 gram fiber.

Fresh Corn and Avocado Salsa

Active Work and Total Preparation Time: 30 minutes

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Cut the ingredients the same size as the corn kernels for the best presentation. This can be served right away or refrigerated overnight for the flavors to develop.

Kernels from 3 ears corn, about 1 3/4 cups

1 1/4 cups diced, peeled jicama

1/2 cup thinly sliced green onions

1 large red bell pepper, diced

1 jalapeno, seeded if desired, minced

1 avocado, firm but ripe, diced

2 tablespoons oil

2 tablespoons lime juice

2 tablespoons minced cilantro

1 teaspoon wine vinegar

1 teaspoon salt

3/4 teaspoon ground cumin

3/4 teaspoon sugar

Place the corn, jicama, onions, bell pepper, jalapeno, avocado, oil, lime juice, cilantro, vinegar, salt, cumin and sugar in a bowl. Toss them well to mix. Taste; adjust the lime juice and seasoning, if necessary. Serve immediately or cover and refrigerate overnight. Stir well before serving.

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10 to 16 servings. Each of 16 servings: 50 calories; 229 mg sodium; 0 cholesterol; 3 grams fat; 0 saturated fat; 6 grams carbohydrates; 1 gram protein; 1.51 grams fiber.

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Striped bowl from Crate & Barrel stores.