Dippers Trio

I wanted to have a few dipper options for the party, keeping with the tex-mex bbq theme, so I did Guacamole, Pico de Gallo, and Mango Tomatillo Salsa.
I made my standard Guacamole and Mango Salsa, but I switched up the pico a bit by grilled the veggies.

Guacamole

4 haas avocados
2 lime, juiced
2 tsp. salt
3 garlic cloves
1 tsp. ground cumin

Chop the garlic and sprinkle with salt, paste it together. Dice the avocado, add to a bowl, squeeze lime juice over, add garlic paste and cumin, stir and cover with plastic to keep from browning.

Mango Tomatillo Salsa

1 mango, peeled and coarsely chopped

6 tomatillos, husked and chopped, and pureed in a food processor

2 tbsp. minced grilled red onion

1 tbsp. minced grilled jalapeno

¼ cup lime juice

¼ cup chopped cilantro

1 tsp. honey

Salt and pepper

Mix all ingredients in a bowl, refrigerate for a few hours to let the flavors develop

Grilled Pico de Gallo

2 cups tomatoes, diced
¼ cup grilled red onion, diced
2 tbsp. cilantro, minced
½ lime, juiced
1 jalapeno, grilled and minced
Salt and pepper

Mix all ingredients together in a bowl. Refrigerate to let flavors combine.