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.

Mango Salsa

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.

Guacamole

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