DIP IN ANYTHING GOES WHEN IT COMES TO SALSAS.

Byline: Natalie Haughton Food Editor

Salsa - it's no longer just a bowl of red or green sauce for dipping tortilla chips at restaurants. These days, anything goes - and you'll find salsas in myriad flavors, colors and textures with an endless variety of ingredients.

They can be mild, hot or spicy, uncooked or cooked, saucy or chunky and contain little or lots of moisture. Some even know no ethnic borders and contain items like basil, lemongrass, ginger, soy sauce, rice vinegar and such.

While salsas are traditionally made with combinations of tomatoes or tomatillos, onions, chiles (be aware their heat quotient varies), garlic and cilantro, several innovative favorites showcasing pineapple, mango, papaya, peaches and avocado are starring on dip platters and dressing up entree plates of grilled fish, chicken, quesadillas, tacos and enchiladas. Some cooks and diners like to top scrambled eggs, omelets or pastas with tomato-style salsas or use them in dips, salad dressings or as marinades.

Although some salsas (those that are chunkier and rustic) require a bit of hand chopping for best results, there's really no trick to making them. Even better, most go together in a jiffy and are low in fat, calories and cholesterol.

A word of caution if using fresh chiles. Wash your hands thoroughly after working with them to avoid burning of the eyes or skin (or better yet, wear rubber gloves while handling the chiles). Also be aware that the seeds and veins of chiles contain capsaicin, the potent compound that gives them their fiery heat, so remove them to reduce the heat. Generally, the larger the chile, the milder it is.

To round up some good ideas, we asked readers to share their favorite salsa recipes - and we've selected a handful to feature today. They range from more traditional tomato variations to one with corn and another with avocado. If you find any of the salsas too tame, add zip with a little ground cumin, ground chile powder, chipotle chiles or whatever other seasonings strike your fancy.

Unfortunately we couldn't print all of the recipes received, but you'll find them online at www.dailynews.com/food.

Whip up a batch of salsa from a recipe that appeals, grab some tortilla chips and start dipping during the World Series (which starts Saturday) or the weekend football games.

Natalie Haughton, [phone]

natalie.haughton(at)dailynews.com

MARY DOUGLAS

The Santa Clarita resident and mother of two, a customer service representative for a medical products company, obtained this recipe five or six years ago at a healthy cooking class she attended with a friend. It's a favorite at family gatherings.

FRESH TOMATO SALSA

4 to 5 medium tomatoes, diced

1 to 2 small tomatillos, diced

1 small onion, diced

1 to 2 medium jalapenos, diced

1 to 2 cloves garlic, minced

1/4 to 1/2 bunch fresh cilantro, chopped

2 to 3 tablespoons lime juice

Pinch ground cumin (OR to taste)

Salt to taste

In a glass bowl, mix together all ingredients (season with salt to taste). Chill 2 hours prior to serving to develop flavors. Serve with chips, grilled fish, chicken or scrambled eggs.

STEVE STERN

A physical therapist and the father of two, the Thousand Oaks resident's salsa recipe has been handed down from his mother, Tamar. Stern once made it for a former employer who enjoyed it so much that he considered bottling and selling it.

TAMAR'S MOROCCAN SALSA

1 jalapeno pepper

2 to 4 Serrano chiles (depending on heat desired)

2 green bell peppers

2 pounds fresh tomatoes, skins removed (if desired) and chopped

2 to 3 cloves garlic, minced

2 tablespoons olive oil

Pinch (to 1/4 teaspoon) turmeric 

1/4 teaspoon black pepper

1/4 teaspoon paprika 

1/4 teaspoon salt

Roast peppers on an open flame or under broiler until skin is burned and turns black; remove skin from peppers. Chop peppers.

Put tomatoes in boiling water until skin is soft (a minute or so) remove skin from tomatoes. In large pot, heat garlic in olive oil 5 to 10 seconds (do not brown). Add chopped peppers, chopped tomatoes, turmeric, pepper, paprika and salt and cook over high to medium-high heat until tomatoes are soft. Reduce heat and simmer, uncovered, 40 to 45 minutes until thickened. Cool. Keep refrigerated until serving. Serve with pita, French bread, tortilla chips, couscous, grilled fish or chicken.

LOUISE LIEBERMAN

The West Hills resident, a vegetarian and the mother of three grown children, developed this chunky, colorful salsa a couple of years ago. You can even eat it as a salad with a fork.

AVOCADO SUPREME SALSA

1 avocado, peeled, seeded and diced

Juice of 1/2 lemon

1/2 cup chopped red onion

1 large tomato, chopped

3/4 cup sliced ripe olives

In a bowl, mix together all ingredients. Serve immediately or refrigerate. Serve on your favorite chip or cracker.

EILEEN O'NEILL

This recipe from the West Hills resident, who works on the space shuttle's main engine at Boeing Rocketdyne in Woodland Hills, dates back to the late '40s, when her late mom obtained it from her sister-in-law. They used it as a sauce for tacos - and still do today.

MOM AND AUNT GINNY'S SPECIAL SALSA

1 (28-ounce) can peeled, diced tomatoes, drain off 1/2 cup juice

1 (4-ounce) can (mild) diced green chiles

1/2 of a (4-ounce) can hot diced green chiles (optional)

1 bunch green onions, rinsed, trimmed and chopped (not too fine)

2 tablespoons apple cider vinegar (OR to taste)

1 tablespoon vegetable oil

1 tablespoon sugar (OR to taste)

Salt and pepper, to taste

In a 2-quart bowl, combine all ingredients; mix well. Refrigerate covered, overnight if possible. Serve with chips or in beef or chicken tacos.

NOTE: Best made the day before serving.

VICKI MACNEIL

This easy and different recipe shared by the Canyon Country resident and mother of three comes from a friend. It's not overly spicy, but you can add zip with more chiles or seasonings. Try serving it over a bar of cream cheese for an appetizer.

CORN SALSA

2 (15-ounce) cans black-eyed peas, drained and rinsed

2 (10-ounce) cans white shoepeg corn, drained and rinsed

2 to 3 tablespoons chopped fresh cilantro OR to taste

1 tablespoon chopped jalapenos OR to taste

1 large red bell pepper, chopped

1 red onion, chopped

1/2 cup Italian salad dressing

1/2 cup French salad dressing

In a bowl, mix together all ingredients. Refrigerate an hour or two or overnight to allow flavors to blend. Serve with crackers, corn chips, etc. Cover any leftovers and keep refrigerated (will keep 3 to 4 days).

CAPTION(S):

7 photos

Photo:

(1 -- cover -- color) Super Salsas: Readers share their favorites

Vicki MacNeil of Canyon Country

(2 -- color) VICKI MACNEIL

Gus Ruelas/Staff Photographer

(3 -- color) MARY DOUGLAS

(4 -- color) STEVE STERN

(5 -- color) LOUISE LEIBERMAN

(6 -- color) EILEEN O'NEILL

Andy Holzman/Staff Photographer

(7 -- color) no caption (salsa)