I have always been a fan of Bobby Flay and have several of his cookbooks that contain favorites which I serve on a regular basis, so I know his recipes work; unlike some of the other celebrity chefs and food magazine mavens whose photos look gorgeous, but the recipes come up short. Flay’s innovative Southwestern cuisine is colorful and flavors are bold as in the title of his first book, “Bold American Food”. Drizzles of red and green oils and sauces compliment nearly every savory dish he creates. A feast for the eyes as well.These three salsas, although simple to make, have complex flavors and textures. Each contain some of the same ingredients, such as red onion, cilantro and jalapenos,so while you are chopping for one salsa, you can make the three of them with just a little more effort.Great with grilled sea scallops, black bean mango salsa is also good as a topping for nachos. Be sure and use ripe mangoes for this salsa. At Mesa Grill, Bobby Flay’s flagship restaurant, this salsa is a major part of Seared Tuna Tostada. I can’t wait to make that dish!Black Bean Mango Salsa1 cup canned black beans, rinsed and drained1 ripe mango, peeled, pitted and finely diced. See how to cut a mango here.1/2 small red onion, finely diced1 jalapeno chile or serrano chile, seeded and finely diced1/4 cup fresh lime juice (2 to 3 limes)1 to 2 tablespoons honey, depending on the sweetness of the mango1/4 cup olive oil1/4 cup coarsely chopped fresh cilantroKosher salt and freshly ground pepper to tasteCombine the beans, mango, onion, chile, lime juice, honey, oil and cilantro in a large bowl and season with salt and pepper. This can be prepared and refrigerated , covered, up to one day ahead. Bring to room temperature before serving. Makes about 2 1/2 cups.In making the Avocado Tomatillo Salsa, I deviated a bit from Flay’s recipe. Here is my version. Avocado-Tomatillo Salsa2 ripe Hass avocados.( See previous post on Hass avocados here.)1 large tomatillo, husked, washed and diced2 tablespoons red onion, finely diced1/2 to 1 whole jalapeno, finely diced1/2 teaspoon ground cumin2 tablespoons lime juice2 teaspoons honeyKosher salt and freshly ground pepper to taste2 tablespoons finely chopped fresh cilantroCombine all but cilantro in a medium bowl. Fold in the cilantro until combined. This can be made up to 30 minutes in advance and refrigerated. Makes about 2 cups.Pineapple-Tomatillo Salsa1 cup finely diced fresh pineapple1/2 cup finely diced tomatillos (about 3 tomatillos)1/4 cup finely chopped red onion1 jalapeno chile, seeded and finely chopped2 tablespoons coarsely chopped fresh cilantro3 tablespoons fresh lime juice1 tablespoon honey2 tablespoons olive oilKosher salt and freshly ground black pepper to tasteCombine all ingredients in a medium bowl and season with salt and pepper.Can be made up to one day in advance, covered and refrigerated. Bring to room temperature before serving. Makes about 2 cups.Recipes from Bobby Flay’s “Mesa Grill Cookbook”.