Bumper crops of tomatoes and other vegetables and fruits are filling gardens and grocery aisles this season. And in much of the country, the abundance inspires the best salsas of the year. That's not just good news for chip-and-dip appetizer trays; these flavorful Mexican-derived sauces (salsa means "sauce" in English) can also do a power pep-up on fish, chicken, pork, beef, even steamed or grilled vegetables.

So grab some fresh tomatoes, cilantro, and onions -- maybe some mangoes, corn, and jicama -- and get inventive: Virtually fat-free, salsas are too versatile to overlook.

Killer Tomatoes
To get you started on what may become a tradition in your house, here are tips and shortcuts from some old salsa-making hands.

When you purchase whole tomatoes, remember that one pound of tomatoes yields about two cups, chopped and seeded.

The easiest way to peel tomatoes is to simply blanch them briefly in boiling water, then plunge into ice water. This process loosens the skin, allowing you to peel it off in strips with a sharp knife.

To remove seeds, simply cut the peeled tomato at both ends and push out the seeds using a spoon.

You haven't started already?