Smooth, smoldering, sultry, spicy and sensual … there's more to salsa than just tomatoes.

When you dip into a bowl of salsa, a flavor sensation should explode on your tastebuds, and there's no end to variations of veggies, fruits and chilies that can be mixed and matched, either cooked or uncooked. Salsa also is a great topper for other dishes.

Combine rinsed, canned black, pinto and kidney beans with chopped red onion, chopped jalapeno, corn kernels, fresh lime juice and a dusting of chili powder to make a zesty three-bean salsa.

For a tropical fresh salsa, start with diced avocado and add diced mango, chopped red onion, chopped cilantro and a small amount of chopped habanero chili (go easy, they're hot); toss equal parts rice vinegar and lime juice. Serve with chips or as a topping for grilled fish or chicken.

Diced strawberries and nectarines make a refreshing fruit salsa when tossed with balsamic vinegar. Serve over vanilla frozen yogurt. To make a savory variation, add a few tablespoons of finely chopped shallot or red onion.

For a cooked salsa, try roasting seeded tomatoes, red peppers and garlic cloves until soft and well browned; coarsely chop and combine with fresh oregano, red wine vinegar and a few teaspoons of extra-virgin olive oil.

Grill yellow squash, zucchini, red bell pepper and slices of sweet onion until just tender. Chop the vegetables and toss with fresh thyme and a balsamic vinaigrette to make a grilled summer vegetable salsa.

This colorful fresh tomato salsa is seasoned with citrus flavor and a little heat from a jalapeno pepper. The roasted eggplant salsa is spiked with fresh ginger, jalapeno, soy sauce and sesame oil for a decidedly Asian flavor. Serve as a dip with rice crackers or toasted pita chips or use as a topping for grilled salmon or chicken.

Fresh Tomato Salsa

3 medium tomatoes (any color or a mix of colors), quartered or chopped

1/2 cup chopped red onion

1/4 cup chopped green bell pepper

1/4 cup chopped yellow bell pepper

1/2 cup chopped fresh cilantro

2 tablespoons lemon juice

1 1/2 tablespoons lime juice

1 jalapeno pepper, seeded and chopped

In a small non-reactive bowl, combine all ingredients; mix well; cover and refrigerate for several hours to blend flavors. Makes about 4 cups. Store covered in fridge for up to 5 days.

Adapted from Cooks.com recipe

Roasted Eggplant Salsa

1 large eggplant (about 1 pound), ends trimmed, cut into 1-inch cubes

1/4 cup rice vinegar

2 tablespoons sesame oil

4 teaspoons soy sauce

1 tablespoon minced fresh ginger

1 tablespoon sugar

1 large red bell pepper, cored and diced

1 small red onion, diced

1 jalapeno pepper, seeded and finely chopped

Salt and ground black pepper, to taste

Heat oven to 400 F. Coat a baking sheet with cooking spray. Arrange eggplant cubes on prepared baking sheet and roast, stirring occasionally, for 20 minutes, or until lightly browned and completely tender. Cool slightly. Meanwhile, in a large bowl, combine vinegar, sesame oil, soy sauce, ginger and sugar. Stir to dissolve sugar. Add red pepper, onion, jalapeno and roasted eggplant. Toss to combine and season with salt and pepper.