Condiment

This versatile condiment is a staple in Mexican kitchens and adds refreshing acidity to both the pinto beans and tacos.

Fresh and piquant, this crowd-pleaser is a classic.

A passover meal wouldn't be complete without haroseth, a traditional, chutney-like condiment.

Bright yellow mango sweetens the deal and adds a dose of vitamin A, which helps keep your skin glowing and clear.

Delicious served warm or at room temperature, this is an elegant party dish that cooks quickly. The tart tomato-orange chutney can be made several hours in advance or the day before.

Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. He recommends serving this salsa with his Carnitas or Carne Adobada Tacos . The Spanish name for this salsa means "rooster's beak," and originally referred to a salad of jicama, peanuts, oranges, and onions. But today, whether you're in Minneapolis or Mexico City, if you ask for pico de gallo, you'll get the familiar cilantro-flecked combination of chopped tomato, onion, and fresh chiles. This tart, crisp condiment (also known as salsa Mexicana) has become so common on Mexican tables that it seems like no coincidence that its colors match those of the national flag. Besides finding firm ripe tomatoes and seeding them, the key to this salsa is adding plenty of lime juice and salt, and not skimping on the chiles. Because without a burst of acidity and heat, you're just eating chopped tomatoes.

Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. He recommends serving this guacamole with his Carnitas or Carne Adobada Tacos . Before you start gobbling delicate corn tortillas topped with salty, tasty meat in the taquerias of central Mexico, you get to crown your snack with your choice of several salsas, often including what might be my favorite taco condiment of all: guacamole taquero. Blurring the line between guacamole and salsa, this smooth blend of creamy avocado and tart tomatillos packs a spicy punch from serrano chiles and a hint of pungent epazote (many cooks add cilantro instead and so can you). I'll put this on just about any imaginable taco, but it's especially amazing spooned over those filled with Carnitas ,Steak , and grilled cactus.

Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. He recommends serving this salsa with his <epi:recipelink id="364389">Carnitas or <epi:recipelink id="364409">Carne Adobada Tacos.</epi:recipelink></epi:recipelink> Pineapple's bright sweet-tart flavor becomes sweeter and more complex as the sugars caramelize on the grill or under the broiler. Like most fruit salsas, a high heat level—thank you, habaneros—keeps all that beautiful sweetness in check. This salsa brings to mind tacos al pastor—the amazing taqueria specialty of pork roasting on a vertical spit with a piece of pineapple on top, dripping its juices onto the charred meat—so I often serve it with roast pork or Carnitas, but it also goes great with grilled fish or shrimp. I thank my dear friend, the wonderful chef-instructor at the Culinary Institute of America, Sergio Remolina for inspiring this recipe. Cheers, Sergio!

This salt is great for rimming a tasty Srirachelada or a frosty margarita. I also like to put a few flakes on my steaks just before serving for added punch. Try sprinkling some over popcorn, French fries, fresh avocado, hard-boiled eggs, or edamame. Or, if you're feeling really adventurous, dust a couple of grains on top of decadent chocolate truffles.

David makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy.

All the vibrant, sun-drenched brilliance of the tropics is captured in this salsa that evolves in your mouth—first sweet, then hot. Luscious ripe pineapple is a perfect partner to the fiery, fragrant habanero chile. Not only is the habanero the hottest chile readily available fresh, when cut open it releases an intense perfume of ripe tropical fruits—mango, pineapple, citrus. As a finishing touch, a squeeze of fresh lime adds a pop of flavor and brightens the sometimes cloying sweetness of a really ripe pineapple. This salsa pairs well with dishes that are tropical in origin or spirit, that have bright, fresh flavors, or that have been simply marinated or grilled, whether fish or meat. It’s delicious with almost all fish and seafood tacos and grilled chicken dishes. If you cannot find fresh habaneros, substitute one tablespoon of a fruity hot or extra-hot habanero sauce with a mango base (Melinda’s makes a good one) for the habanero chile.

Season: June to August. I love the sweet, earthy flavor of beets and I hate to see it swamped in strong-tasting vinegar, as so often happens. This light preserve is quite a different proposition: roasting the young roots really concentrates their robust flavor, while the sharp pungency of horseradish adds a liveliness to the sweet beet. Serve this summery relish alongside smoked mackerel. It’s also fantastic in sandwiches with cold meats.

The technique: Simmering (to cook at about 185°F) cooks the berries and other ingredients at just the right rate. How to tell if your sauce is simmering? Small bubbles should break the surface around the edges of the pan.
The payoff: Simmering softens the berries and allows enough time for all of the flavors to meld.

This is one of our most beloved family dishes. It is very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined. Over the years, I have simplified the recipe. Here, you may use the long, tender Japanese eggplants or the purple "baby" Italian eggplants or even the striated purple and white ones that are about the same size as the baby Italian ones. Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart. Serve this hot with meat or vegetable curries, rice, and dal or serve it cold, as a salad, with cold meats, Indian (see Chicken Karhai with Mint) or Western. I love it with slices of ham.

A mixture of maple syrup and brown sugar tames the tang of the cranberries.