Refrigerate or can while still hot. Serve cold or at room temperature. (You can also try this salsa on spareribs in lieu of barbecue sauce.) Makes about 3? cups.

Roasted Habanero Salsa (from Farmer's Market Cooking by Sally Ann Berk)

1/4 cup extra virgin olive oil
1 tsp garlic, minced
6 ripe plum tomatoes, halved
Salt and freshly ground pepper to taste
10 habanero chiles
1/4 cup fresh lime juice
1/4 cup fresh cilantro, chopped

Preheat the oven to 500 degrees. Combine 1 tablespoon of the oil and the garlic in a small bowl. Place the tomatoes cut side up on a baking sheet and rub the garlic oil over the cut sides. Sprinkle with salt and pepper and roast for about 15 minutes, or until lightly browned. Cool to room temperature. Chop the roasted tomatoes and transfer to a bowl.
Meanwhile, prepare a charcoal or gas grill. Grill or broil the habaneros, turning occasionally, until lightly colored, about 3 minutes. (Habaneros are famous for their heat. It's a good idea to wear latex gloves while handling them, taking care not to touch your eyes or other body parts.) Dice the habaneros and add to tomatoes, along with the remaining 3 tablespoons oil, lime juice and cilantro. Mix well and refrigerate until ready to serve. Serves 4.

Tomatoes are low-calorie, flavor-packed and a terrific source for lycopene, potassium and vitamins C, A and K, so feel free to experiment ? it's sure to be a nutritious, delicious adventure!

Find more tomato salsa recipes, plus fruit and vegetable salsas, cooking ideas and preservation tips in the Salsas! e-handbook from Mother Earth News.

Share your salsa tips and recipes in the comments section below.