Salsas are simple, lots of fun to serve in the summer and come in many different flavors. The base begins with tomatoes and then you can go wild with an amalgam of ingredients, most important of which are jalapenos and cilantro. Peppers are very nutty because there are a jillion of them which come in a bewildering array of colors, shapes, sizes and heat intensities. Just remember this: habaneros are very hot, jalapenos and serranos are medium hot and chipotles are smoked jalapenos. Everything else is a bit confusing and probably hot!

Homemade salsa is fresh, tasty and easy to make. Use very ripe tomatoes (I like vine-ripened), onions (soak in cold water to cut the heat), fresh cilantro (to taste-it's strong), jalapenos to your own heat level and fresh, and I mean fresh, squeezed lime juice. Don't forget the salt, I like sea salt from Italy, and a pinch of pepper. From there on it is a psychedelic field day; avocadoes, red and yellow peppers, garlic, corn, liquid smoke, black beans-ad infooditum!!

Salsa is also very versatile-it's not just for snacking with plain tortilla chips anymore! Salsas can improve the taste of anything, are generally low or non fat, and make the ultimate simple appetizer with a myriad of multiple grain chips from basic corn to no-flour spelt.

Get creative when it comes to serving salsas. Try them on eggs (classic huevos rancheros), with crepes, over fish, on grilled pork tenderloin, with cream cheese, or even spice up your favorite pasta sauce with a stiff hit of salsa.

Here are a few of my favorite salsas to try at your next summer party:

Herdez Salsa Ranchero-very hot, truly authentic Mexican style

Timpone's Salsa Muy Rica-best garlic flavor with chunks of garlic, very thick

Frontera Roasted Poblano Salsa-from Rick Bayless, the guru of Mexican food, a blend of fresh poblano chiles and ripe tomatoes

Pure Great Lakes Blueberry Salsa-Michigan blueberries are great and this product elevates the humble jalapeno

Desert Pepper Roasted Tomato Chipotle Corn Salsa-smoky chipotle comes alive in this excellent blend-fat free! The Black Bean Dip is excellent also!

Green Mountain Gringo Roasted Chile Pepper Salsa-so fresh your guests will think you just made it

Mrs. Renfro's Peach Salsa-the trend is an explosion of fruit flavored salsas and this one hits the mark

Here's a recipe from Rick Bayless, guaranteed to awaken your taste buds:

2 lbs. pork tenderloin
2 red onions, sliced
½ cup spicy brown or Dijon mustard
1 bottle (16 ozs) Frontera Roasted Poblano Salsa (or your favorite brand)
Brush pork with olive oil and season with salt and pepper
Grill pork and onions, covered, for 10 minutes
Mix mustard and ½ cup of the salsa
Baste pork liberally with salsa mixture
Grill another 10-15 minutes or until pork reaches 150 F and onions are soft
Arrange sliced pork over onions and top with remaining salsa.

Serve to your eager summer guests and enjoy the complements!

Questions, comments and suggestions are invited. E-mail John at jjonna@heritage.com