Condiment

The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.

You can substitute 3 tablespoons powdered pectin for the liquid pectin. Dissolve it in 1/2 cup warm water before adding it to the mint mixture.

This dish calls for purple globe eggplants. Instead of cooking them over an open flame, you can use the oven: Place the eggplants on a shallow baking pan, and place under the broiler. Broil, turning the eggplants every 5 minutes, until the skin is blackened all over and the flesh is falling-apart tender, 20 to 30 minutes.

We like to serve grilled fish over a coulis made by pureeing half the salsa until smooth and adding olive oil until the mixture is the desired consistency.

Serve with grilled pork or fish, such as red snapper or striped bass.

Serve with grilled shrimp, fish, or pork.

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas and crab cakes.

This salsa can also be spooned over grilled shrimp, fish, chicken, or lamb.

For this version, make a basic tomatillo salsa, then puree it with avocado. This recipe makes extra salsa you can serve on its own along with tortilla chips. The salsa’s acidity preserves the color of guacamole; it can be refrigerated, in an airtight container, up to 1 day.

This recipe was inspired by the tableside version prepared at Rosa Mexicano in New York City. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.