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The temperature begins to heat up around the beginning of May, as does the season for salsa!

Cinco de Mayo traditions often originate around the table, and families, regardless of cultural backgrounds, can enjoy fun, festive meals with a south-of-the-border flare.

Salsa is sometimes the most important element in a Mexican holiday menu, as cooks can use it as a base for appetizers or as an added "punch" to favorite dishes. This Cinco de Mayo, try a new recipe or five!

One idea would be a salsa bar, complete with chips and flauta for dipping. Presenting different flavors for party guests or for the family can be fun and engaging for even the youngest cooks.

Also, the table will look amazing! No need for extravagant decor when the colors presented in the bowls are inviting. A helpful tip is to use clear glass or plastic bowls, or break out the Southwest pattern or Fiesta Ware if you have it.

In a recent workshop, the Smith County Texas AgriLife Extension office gave tips for preparation and a few ideas for spicing up basic salsa recipes.

On May 8, the office will hold the first-ever Salsa Contest, sponsored by the Smith Extension Education Association, and is inviting everyone and anyone to enter.

Children also are eligible. Entry is $1.

Entries will be accepted from 8:30 to 9:30 a.m, and judging will begin at 10 a.m. Judging will be based, not only on taste, but presentation. Recipes must be attached and include your name, division and county on the back.

The winner will be published in the Tyler Paper the following Wednesday. For more information, call 903-590-2980.

The office is located at 1517 W. Front St., Suite 116, in the Cotton Belt Building in Tyler.

Although tomatoes are the baseline for most traditional salsas, the recipes are growing for those that are vegetable and fruit based. This time of year, many cooks want fresh ingredients from farmers markets and grocers. Depending on the ingredients in season, the recipes can take on a life of their own.

"Use what's in season," Parker said. "Cost is a factor."

Fresh ingredients also lend vitamins and minerals to the mix. Most homemade salsas also are low in calories, and dieters can applaud cooks who get creative. (Chips and other "dippers," however, are not so low in calories.)

Parker said whether you've been making salsa for years or are venturing out on your own for the first time, "don't block out of your mind" those ingredients like zucchini and squash.

When shopping, keep in mind that good tomatoes should be shiny, smooth, firm and a healthy red color. They also should have a fresh aroma around the stem.

It is best to wash produce just before it is eaten to prevent spoilage during storage. Be sure to wash it thoroughly. Produce can carry bacteria on the exterior picked up during transport or by other shoppers who have picked it up and put it down.

It's best to do a little research while pepper picking, too. Know what peppers look like and what kind of kick they have. Sometimes, knowing the basics when choosing a pepper can prevent disastrous reactions from tasters and preparers.

The habanero is one such pepper. Although the initial taste is sweet, the after-effects can cause a number of problems, and a little bit goes a long way.

To make the most of any recipe, utilize leftover juices and colored onions for added color in the final presentation. That's one reason fruits like pineapple, mango and strawberry can make such a big difference, not only for taste, but presentation as well.

A dash of lime juice can keep veggies like avocados and fruits like bananas from browning.

Note about

preparation:

Salsa preparation is tricky, and can be painful in some cases, said Gregg County extension agent Jill Parker, who presented the workshop with Smith County family and consumer sciences agent Shelia Lewis.

A contact lens wearer, Parker learned the hard way why working with peppers requires protection of hands and eyes.

"The first time I taught this workshop, I didn't wear gloves," she recalled to a classroom of salsa students. "I cut up the ingredients and then washed the dishes, not thinking about the dish water. My hands were on fire!

"Then, I had to take my contacts out. Needless to say, it took about four days to get over it."

Parker said the next year she wore gloves, but then washed the dishes without them, and the burning ensued.

She now recommends to those taking the salsa lesson to rub their hands in vegetable oil or spraying them with cooking spray, then using gloves also, all the way through the clean-up process.

Another thing to note, Parker said, is to keep milk or bread on hand for those who experiment with fiery salsa. Those products can help, research suggests.

The following is a collection of five salsas to try, but there are others available online or by word of mouth. Often, neighbors and friends have old recipes that work well and serve as a base for new ideas.

Dippers

Using a variety of tortilla chips available at any retail store always will suffice for salsa dipping, but there are always ways to think outside the bag.

Pepper Jack

Crescent Twists

Source: Pillsbury

Total time: 30 minutes

Makes 12 servings

n 2 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls

n 1 cup shredded hot pepper Monterey Jack cheese

n 2 Tbsp. sesame seed

Heat oven to 375 degrees. Lightly grease cookie sheets.

Unroll 1 can of dough into 11X8-inch rectangle; press perforations to seal. Sprinkle evenly with cheese to within 1/2 inch of long edges. Unroll remaining can of dough.

Place dough over cheese; seal perforations. Sprinkle with sesame seed.

With rolling pin, lightly roll dough to press layers together. Cut crosswise through both layers of dough into 12 strips.

Place strips on greased cookie sheets. Press one end of each strip; gently twist 3 to 4 times. Press remaining end to cookie sheet. Bake at 375 degrees for 10 to 15 minutes until golden brown. Serve warm.

Salsa tops a variety of recipes, too.

Suggestions include:

n Tacos

n Tostadas

n Salads

n Pork Chops

n Steak

n Shrimp

n Burgers