Condiment

This refreshing mint syrup can flavor any combination of fresh fruits. Leftover syrup is great for sweetening iced tea.

Nonfat yogurt and low-fat mayonnaise provide a creamy base for this dipping sauce for the artichokes. It's also great with asparagus, as well as with grilled tuna, salmon, chicken or flank steak. Begin making the sauce the day before serving since the yogurt needs to drain overnight.

Yogurt gives this dressing tang and lightens it a bit for the weight-conscious.

Salsa de Tomatillos y Lima This tart, mildly spicy, and bright green salsa is so delicious that you might want to double the recipe to have extra on hand. It's great mixed into guacamole or veggie sautés (for a little tangy kick). Or try it as a topping for anything from nachos to scrambled eggs to baked potatoes. This recipe is an accompaniment for Oval Masa Cakes with Goat Cheese Filling .

Serve over freshly steamed vegetables.

Raita, an Indian yogurt dish used as a condiment, is often made with cucumber or tomatoes. This version features mango. Serve it with the Tandoori Chicken Salad or alongside grilled pork or fish.

This salsa is best made a few hours ahead so the flavors have a chance to develop.

Accompany this light main course with Buttery Rice Timbales.

On a Green Chile Cheeseburger fresh roasted chiles are as uncommon — and as welcome — as really fine cheese. The topping can be as simple as a whole roasted pod draped across the burger. Or a few plain roasted pods can be chopped and spooned on top. To give the sandwich extra pizzazz, we prepare our version, inspired by Santa Fe's finest offerings, as follows:

Offer this colorful condiment with assorted grilled vegetables or grilled tuna. It's also great when paired with fried calamari or used in tuna or potato salad.

Can be prepared in 45 minutes or less.

Spoon this over vanilla ice cream, or serve it with dollops of Mascarpone Cream or sour cream.

This recipe was created to accompany Crudités and Grilled Sausages with Sweet and Hot Chutneys.