There are few snack foods healthier than homemade salsa. Done right, it can be packed with nutrient- and antioxidant-rich tomatoes, plus an ever-variable mix of nutritious flavor enhancers such as garlic, cilantro and peppers. Spicy or sweet, homemade salsa is an easy way to work healthy veggies into your diet, custom-tailored to your taste.

Try these flavorful salsas paired with tortilla chips, over enchiladas or even to perk up a Sunday omelet.

Pico de Gallo (from Salsas! by Glenn Andrews)

3 ripe tomatoes, chopped
2 to 3 jalapenos, seeded and minced
1/4 cup fresh cilantro, minced
1/4 cup onion, minced

Combine all ingredients. Refrigerate for at least an hour before serving. Keeps for 3 or 4 days if refrigerated. Makes about 1? cups.

Fresh Salsa (from Serving up the Harvest by Andrea Chesman)

2 cups tomatoes, seeded and finely chopped
1/4 cup scallions, white and tender green parts, finely chopped
1/4 cup fresh chile, such as jalapeno, finely chopped (seeded if desired)
1/4 cup green or red bell pepper, finely chopped
2 tbsp fresh cilantro, finely chopped
1 to 2 tbsp fresh lime juice
Salt and freshly ground black pepper to taste
Sugar to taste

Mix together the tomatoes, scallions, chile, bell pepper, cilantro, lime juice, and the salt and pepper.

Let sit for 15 to 30 minutes. Taste and adjust the seasonings, adding sugar to taste.

Sweet Tomato Salsa (from Salsas!)

1/4 cup onion, chopped
2 tbsp fresh ginger, chopped
2 cloves garlic
3/4 cup cider vinegar
1/2 cup sugar (or 3/4 cup for a sweeter salsa)
2 tbsp chiles (Anaheim or New Mexico), minced
1 dash each cinnamon, cloves and nutmeg
1 16 ounce can chopped tomatoes, with liquid

Blend all the ingredients except tomatoes in a food processor or blender. Combine with the tomatoes in a medium-size saucepan. Simmer gently, stirring occasionally, until the mixture is almost as thick as marmalade.