Salsa

For this salsa, we prefer the tang of a regular pineapple — not too ripe and not "extra sweet." Active time: 25 min Start to finish: 1 hr

This spicy-sweet salsa makes a delicious accompaniment to grilled pork, chicken, or duck.

Colorful salsas and relishes made with fresh fruits, vegetables and herbs became popular in this decade of diets. The toppings are light and fresh and packed with flavor-just right with grilled low-fat fish.

This was inspired by a similar dish served at the now defunct China Moon restaurant in San Francisco. Serve the salsa with a bowl of Parmesan Pita Crisps.

Here, the classic cranberry sauce becomes a salsa. The traditional ingredients — cranberries and orange — are enhanced with decidedly untraditional ones, such as a poblano chili and cilantro.

Begin with a ripe mango or ripen in a paper bag. First peel the skin off the mango. Slice it lengthwise on either side of the pit. This may be 4 slices. The pit may be oval. Use a serrated knife and proceed with the recipe.

For snacking, try this tropical topper with Hawaiian lavash crackers, or serve over grilled chicken.

At the ranch, Lisa Ahier makes this salsa with and without avocado. At Gourmet, we liked it with.

Chef Beverly Gannon accompanies the bread with this salsa, plus a garlic-ginger yogurt dipping sauce and a tomato-mint sauce.

Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the 17th century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Grilled Chicken with Goat Cheese Stuffing, Peppers, Onions and Two Salsas. A little of this fiery sauce goes a long way. Can be prepared in 45 minutes or less.

Adapted from a recipe by chef Phillippe Padovani of the Manele Bay Hotel on Lanai. Serve it as a topping for grilled skinless, boneless chicken breasts.

This recipe was created to accompany <epi:recipeLink ="14220">Grilled Shellfish and Potato Salad with Avacado Salsa, Scallion Oil, and Plum Coulis</epi:recipeLink>.<P> Can be prepared in 45 minutes or less.

Great with grilled chicken, tuna, salmon, swordfish or shrimp.

This recipe was created to accompany Onion and Bell Pepper Strata with Fresh Tomato Salsa . Can be prepared in 45 minutes or less.

This recipe originally accompanied epi:recipeLink="101035"Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa</epi:recipeLink>.

This recipe was created to accompany <epi:recipelink id="14144">Camarones Adobados a La Parrilla (Grilled Shrimp with Ancho Pasilla Sauce).</epi:recipelink> Can be prepared in 45 minutes or less.

Here's an innovative combination that's excellent on tuna burgers or grilled steak.