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2 avocados, halved, pitted, peeled, and diced

1 serrano chile, charred, stemmed, seeded, and diced

1 tablespoon chopped fresh cilantro

2 teaspoons fresh lime juice

Salt and freshly ground black pepper

Mangoes sprinkled with a mixture of chile and salt and served on a stick are popular street-corner fare in Mexico. I love the combination of flavors so much that I used it to create this salsa, with the addition of avocado for extra richness. Mangoes come in several varieties, and any type will work as long as the fruit but firm enough that it won’t fall apart in the salsa. (See a photo)

Gently mix the mango, avocados, serrano chile, cilantro, and lime juice in a bowl. Season the salsa to taste with salt and pepper. Serve immediately.

FRESH TOMATILLO-AVOCADO SALSA

MAKES 1 CUP

8 ounces tomatillos, husked, rinsed, and roughly chopped

1 avocado, halved, pitted, and peeled

½ cup (packed) fresh cilantro leaves

1 serrano chile

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper

Tomatillo salsas vary greatly from region to region in Mexico. Some are boiled, some are fried, some are roasted, but all of them have the same distinct acidic taste that makes the tomatillo one of Mexico’s trademark ingredients. A batch of this salsa is made daily at my house; it’s always in my fridge. It’s my topping of choice for quesadillas.

Combine the tomatillos, avocado, cilantro, serrano chile, and lemon juice in a blender and puree until smooth. Season the salsa to taste with salt and pepper. Refrigerate for up to 2 hours or until ready to use.

GOLDEN PICO DE GALLO

* MAKES 3 CUPS

1½ pounds yellow tomatoes, seeded and chopped

¾ cup chopped onion

½ cup chopped fresh cilantro

3 tablespoons fresh lime juice

2 serrano chiles, stemmed, seeded, and minced

Salt and freshly ground black pepper

In Mexico pico de gallo is used to describe a wide variety of regional salsas, which are always made with cubed fresh fruit and/or vegetables. Pico de gallo is also known as salsa picada, which means minced or chopped sauce. The most common version is made with red tomatoes, onion, and green chiles and is sometimes called salsa mexicana or salsa bandera, because the colors in the salsa represent those of the Mexican flag. I like to make mine with yellow tomatoes when I am in the mood for a sweeter salsa. Feel free to use red tomatoes if you want to keep it traditional.

Mix the tomatoes, onion, cilantro, lime juice, and serrano chiles in a medium bowl. Season with salt and pepper. Cover and chill for at least 30 minutes, until the flavors blend. (The salsa can be made 4 hours ahead.)

PICKLED ONIONS

* MAKES 2 CUPS

1 red onion, thinly sliced

¾ cup distilled white vinegar

6 tablespoons sugar

½ teaspoon crumbled dried oregano

½ teaspoon salt

In Mexico, pickled onions are to taco stands what pickle relish is to a hot dog cart in the U.S.—a condiment that taco-lovers can’t do without. Make it at home and save yourself the trip across the border.

Combine the onion, vinegar, sugar, oregano, salt, and ¾ cup water in a large self-seal plastic bag. Shake the bag to combine the ingredients. Let the onion marinate for at least 24 hours and up to 4 days in the refrigerator.

HOMEMADE CHIPOTLE MAYO

MAKES ⅓ CUPS

2 large egg yolks

1 tablespoon fresh lemon juice

1 canned chipotle chile in adobo, plus 3 teaspoons of the adobo sauce

1 teaspoon Dijon mustard

1¼ cups corn oil

1 teaspoon salt

½ teaspoon freshly ground black pepper

I am obsessed with mayo, especially homemade mayo. All it takes is a little patience, and the end result is much brighter and smoother than any store-bought variety. It’s traditionally made by hand, by vigorously beating with a whisk, but I make it in a food processor, which is much easier. I always have a batch of this chipotle mayo in the fridge; you can easily omit the chipotles for a mayo base to which you could add any sort of flavorings. Raw eggs are used in this recipe, so it’s best to not serve this to pregnant women, children, or