Salsas, Chutneys, and Relishes

• Pineapple Salsa
• Classic Fresh Tomato Salsa (Salsa Ranchera)
• Roasted Vegetable Guacamole
• Minted Apricot Chutney
• Tomato Relish Salad with Oregano and Thyme

Pineapple Salsa

Makes: about 1 1/2 cups
Adapted from Vegan Express

Easy to make and deliciously different, this lively salsa can be served with tortillas as an accompaniment or appetizer for a Southwestern-style meal.

• 1 cup crushed pineapple, well drained
• 1 medium tomato, finely chopped
• 1/4 cup minced red bell pepper
• 1 fresh hot chile, seeded and minced,or one 4-ounce can chopped mild green chilies
• 1 tablespoon lemon or lime juice
• 2 tablespoons minced fresh cilantro, or more, to taste

Combine all the ingredients in a small serving container and stir together.

Classic Fresh Tomato Salsa (Salsa Ranchera)

Makes: about 2 cups
Adapted from Great American Vegetarian

The most basic relish of the Southwest—coarsely pureed raw tomatoes spiked with chile peppers—is sometimes known as salsa cruda. Store-bought salsas are generally quite good, not to mention convenient, but there’s nothing like the fresh, homemade kind.

• 2 cups chopped ripe tomatoes
• 1 small onion, quartered
• 1 4-ounce can chopped mild green chiles
• 1 to 2 fresh jalapeño peppers, seeded and coarsely chopped, optional (see note)
• Several sprigs fresh cilantro
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin
• 1/4 teaspoon salt, or to taste

To prepare in a food processor, simply combine all the ingredients in the workbowl and pulse on and off until the ingredients are coarsely pureed. To prepare by hand, finely chop the tomatoes, onion, optional jalapeños and cilantro. Stir in the remaining ingredients. Store in an airtight jar. This will keep for several days, but it best fresh.

Note: The use of one jalapeño will result in a hot salsa, while two will make this downright incendiary. Those with more experienced palates are free to use as many jalapeños as they’d like.

Roasted Vegetable Guacamole

Makes: about 2 cups; serves 8 or more as an appetizer
Adapted from Great American Vegetarian

This recipe was contributed by a friend who grew up in San Antonio. He gives standard guacamole a special touch with the addition of roasted tomatoes and bell peppers, which imparts a subtly smoked taste.

• 2 medium firm ripe tomatoes
• 1 medium green bell pepper
• 2 medium ripe avocados
• Juice of 1/2 to 1 lemon, to taste
• 1 clove garlic, crushed, optional
• 2 tablespoons finely minced fresh cilantro, or more to taste
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper to taste
• 1 tomatillo, finely chopped, or 1 small hot green chile, seeded and minced, optional

Roast the tomatoes and green pepper under a broiler. Turn on all sides until the skins are quite blistered. Let them cool in a paper bag.

Meanwhile, peel and mash the avocados in a mixing bowl. Stir the lemon juice. Add the remaining ingredients.

Slip the skins off the cooled tomato and green pepper and chop them finely. Add them to the avocado mixture, avoiding adding too much of the tomatoes’ liquid. Mix well and chill. Serve alongside or as part of southwestern tortilla dishes, or as an appetizer with crisp tortilla chips.

Minted Apricot Chutney

Makes: about 2 cups; 8 servings or more
Adapted from Vegetarian Celebrations

A spoonful of sweet-tart chutney adds a graceful note both to spicy curries as well as mild grain and bean dishes.

• 1 tablespoon light olive oil
• 1 large onion, finely chopped
• 1 medium tart apple, peeled, cored, and diced
• 1 heaping cup chopped dried apricots
• 1/3 cup orange juice, preferably fresh
• 1 teaspoon grated fresh ginger, or more to taste
• Juice of 1/2 lemon
• 2 tablespoons apple cider vinegar
• Cayenne pepper to taste
• Sliced fresh mint leaves, to taste

Heat the oil in a saucepan. Add the onion and sauté over medium heat until golden.

Add the remaining ingredients except the mint and simmer over low heat, covered, for 20 to 25 minutes. The consistency should be moist, but not liquidy. If excess liquid remains, cook uncovered until thickened. Stir in the mint leaves.

Let cool and serve, or store in a jar, refrigerated, until needed. Bring to room temperature to serve. Serve in small portions as a relish.

Tomato Relish Salad with Oregano and Thyme

Serves: 6
Adapted from Vegetarian Celebrations

The jewel-like colors of this simple relish salad make it especially appealing. Use the ripe, flavorful tomatoes of mid- to late-summer for best results.

• 1 pound lush yellow tomatoes
• 1 pound lush red tomatoes
• 1/4 to 1/2 cup minced red onion, to taste
• 3 tablespoons chopped oregano leaves
• 2 teaspoons French thyme or lemon thyme leaves
• 1 tablespoon extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon natural granulated sugar or agave nectar
• Salt and freshly ground pepper to taste

Cut the tomatoes into dice no larger than 1/2 inch. Combine them in a serving bowl with the onion and herbs.

In a small bowl, mix the oil, vinegar, and sugar. Pour over the tomatoes and toss together. Season gently with salt and pepper and serve.