May is salsa month. Salsa, which is Spanish for "sauce," is traditionally made of tomatoes, hot peppers (chiles), onions and spices. Three common styles of salsa are: tomato-based salsas; vegetables salsas, based on corn and black beans; and fruit salsas which use mango, peaches and papaya.

The type of tomato used profoundly affects the quality of salsa. Paste tomatoes, such as Romas, have firmer flesh and produce thicker salsas than do large slicing tomatoes. Slicing tomatoes usually yield a thinner, more watery salsa. Poor quality or overripe tomatoes will yield a very poor salsa.

Peppers (chilies) range from mild to fiery in taste. Generally, the larger the pepper, the milder the flavor. Anaheim, Ancho, College, Colorado and Hungarian Yellow Wax are mild pepper varieties. Choose a mild pepper when the recipe calls for long green chilies. For a milder flavor, use bell peppers.

Small, very hot peppers provide a distinct taste to salsas. Jalapeno is the most popular hot pepper. Other varieties include Serrano, Cayenne, Habanero and Tabasco. Use rubber gloves when you cut or dice these peppers because they cause extreme irritation to the skin. Do not touch your face, particularly around your eyes, when you are working with hot chilies.

Do not increase the total amount of peppers in any recipe. For more flavor, substitute a hotter pepper.

The acid ingredients in salsa help preserve it. Lemon juice is more acidic than vinegar, but has less effect on flavor. Use only vinegar that is at least five percent acid, and use only bottled lemon juice.

Cilantro and cumin often are used in salsa, but leave them out if you prefer a milder taste. For a stronger cilantro flavor, add fresh cilantro just before serving.

Aside from onions, most vegetables can be the dominant flavor in a salsa. Popular choices include corn, dried beans and peas, artichokes and even eggplant. Many of these salsas can be warmed and served as a side dish in place of a vegetable or as a spread on sandwiches. Some of the lighter vegetable salsas can be served as a salad or used as a salad dressing.

Tropical blends that include bananas, pineapples, mangos and papayas are especially nice for fruit salsas. Freshly prepared fruit salsas are the most perishable. Use only the freshest of fruits. Avoid using frozen fruits, as freezing tends to destroy fruit texture. Fruit salsas are tasty when served either hot or cold; they go well with either fish or poultry and are great with desserts. Use them as a topping for ice cream or as a filling for a tart or pastry.

Salsas can accent any meal. They add a splash of color and can complement an entree, add zip to a chip or, with a little creativity, become an ingredient in a delicious dish. Your imagination is your only limitation!