Flavor-Packed Picnic Condiments

If you think that ketchup is made only from tomatoes, think again! Tart fruit can be simmered into delicious lightly spiced ketchup that makes a fine condiment for just about any poultry or meat.

It is not every day that you get a sweet and tangy barbecue sauce that also boasts a healthy dose of antioxidants. Try it with beef, chicken, pork or even some grilled shrimp.

A colorful relish for burgers, this is also great stirred into nonfat yogurt for a vegetable dip or combined with light mayonnaise for a zippy salad dressing.

Use this tangy mayonnaise to enliven a burger or a chicken sandwich, as a dip for a platter of grilled summer vegetables, or to dress a simple coleslaw of napa cabbage and scallions.

Late in summer, glorious canned goods like dilly beans are up for judging at county fairs and are sold at every farmers' market. Some traditionalists would say that dilly beans are best after a month or so of marinating, but you can get that long-marinated taste in just one day with this quick technique. Any type of green bean can be turned into dilly beans, but super-thin, French-style beans stay tender and are less likely to be stringy or tough.

Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickles have the perfect balance of sour and sweet--though closer to a “bread and butter” taste, they still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.

Use this tangy mayonnaise as a sandwich spread or as a dip for a platter of grilled summer vegetables.

Sweet, savory and crunchy salsa accompanies grilled pork or chicken rather nicely. Try it with tortilla chips as a refreshing alternative to a tomato salsa.

Here's an exceptionally easy condiment, perfect for a summer barbecue. Not only great on burgers, it's terrific as a glaze on grilled salmon or served alongside barbecued chicken.

Pass this mustard sauce at the table to top your pot roast. Spread it on bread and add leftover meat for a sandwich the next day. Substitute horseradish for mustard, if you prefer.

This makes a great finish for baked or broiled fish, or serve with Mediterranean Burgers.

The tropical flavors of this quick mango salsa complement chicken, pork or mild white fish.

The first ketchup was a pickled fish condiment popular in the 17th century in China, discovered by visiting Brits. Creative Americans added tomatoes during Colonial times. Try this savory spicy sauce on a burger, with pork or fish, or even as a dipping sauce for chicken fingers.

Charring fresh tomatoes and jalapeños on the grill gives this chunky pureed salsa great fire-roasted flavor. It works just as well under the broiler and even tastes delicious made with canned fire-roasted tomatoes.

Take 5 minutes in the morning to get these pork chops marinating so they're ready to grill the same night or even the next day.

A fresh salsa of avocado and corn is great with simple sautéed fish or just about anything Mexican-inspired--huevos rancheros, a quick quesadilla or atop rice and beans.

This relish would also be great tucked into fish tacos.

Crisp, peppery diced radishes, sweet, juicy mango and tart lime juice have opposing flavors that come together here to create salsa nirvana. Serve with grilled fish, steak or chicken or just put out a dish of it with some crisp baked corn chips.

Serve this fresh summertime treat as a vegetable side dish or as a condiment to accompany your favorite grilled fish, chicken or steak.

Spicy Southwest flavors pair with sweet and tangy pickled red onions to create a standout turkey burger. If you're used to having your burgers made of beef with plenty of melted cheese on top, don't worry. You won't be disappointed. Serve with corn on the cob and sweet potato fries.