When it comes to favorite summer condiments, salsa is giving traditional ketchup and mustard a serious run for the money.

For many Americans, salsa is almost considered a basic food group, and not just as a nutritious dipper for corn tortilla chips. Packed with garden-fresh fruits, herbs and vegetables that are easy to get your hands on, it's as terrific a topping for chicken, beef or seafood as it is a colorful mix-in for pasta, rice and salad. Plus, it requires virtually no cooking, making it the perfect dish to throw together when summer heat and humidity make you feel like melting.

Salsa — the Italian and Spanish word for sauce — has a rich and delicious history. Long before Spanish priest Alonso de Molina dubbed the classic combination of tomatoes and chile peppers "salsa" in 1571, it was a culinary staple for the Mayans, Aztecs and Incas. Thousands of years ago, they mixed chiles with tomatillos, tomatoes and squash seeds and ate it with lobster, fish, turkey and venison. It's been a cornerstone of Mexican kitchens ever since.

Once served solely in Hispanic communities in the U.S., salsa made its way onto other tables in the 1940s, first in the American Southwest and later in larger cities such as New York. It's grown in popularity as Americans have become more adventurous eaters in search of ever-spicier foods. In 1992, salsa famously outsold ketchup as Americans' favorite condiment.

The most popular salsa is salsa rojo, a fresh sauce made with tomatoes, peppers, garlic and onions; substitute tomatillos for the red tomatoes, and add a little lime juice and cilantro, and you've got a classic salsa verde. But there are so many more flavor combinations the home cook can explore.

Its versatility and adaptability is salsa's biggest selling point. Chunky or finely diced, spicy or mild, crafted with fruits or vegetables, and sometimes both, salsa is rife with possibility. The only limit is what happens to be for sale this week at your farmers market or grocer, or ready to pick in your garden, and your imagination.

Castelvetrano Olive-Almond Salsa.

For example: Briny green olives mixed with toasted slivered almonds, lemon juice, orange zest and chipotle pepper makes an unexpected, but oh-so-delicious, topper for watery, light-flavored vegetables such as eggplant and zucchini. Grilled pineapple and sweet, juicy peaches, when mixed with chiles, lime, red onion and spices, brighten not just fish and pork but also give chicken a lively kick.

With new takes on salsa, you can spice up your summer.

Olive-Almond Salsa

Makes about 1 cup.

Note: This crunchy, salty salsa is a perfect topping for grilled vegetables, such as zucchini and eggplant. From "Around the Fire," by Greg Denton and Gabrielle Quiñonez Denton.

• 1/3 c. extra-virgin olive oil

• 1/2 c. coarsely chopped pitted Castelvetrano olives or any mild green olives

• 1/2 c. coarsely chopped toasted slivered almonds

• 2 tbsp. fresh lemon juice

• 1 tsp. finely grated orange zest

• 1 tsp. chopped fresh oregano

• 1 tsp. crushed chipotle chili flakes or chipotle powder

• 1/4 tsp. kosher salt, plus more to taste

Directions

In small bowl, combine oil, olives, almonds, lemon juice, orange zest, oregano, chipotle and salt. Mix well. Taste and adjust seasoning, if necessary.

Let sit at room temperature for up to 1 hour before serving.

Salsa can be made up to 1 day ahead, but leave out chopped almonds until just before serving to retain their crunch.

Grilled Pineapple Salsa.

Nutrition information per 2 tablespoons:

Calories140Fat15 gSodium220 mgSaturated fat2 g

Carbohydrates2 gTotal sugars1 g

Protein2 gCholesterol0 mgDietary fiber1 g

Exchanges per serving: 3 fat.

Spicy Peach Salsa

Makes about 1 cup.

Note: Sweet and savory, this salsa is not only great with tortilla chips but also with grilled pork loin or fish. From "The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking," by Jeanine Donofrio.

• 4 ripe peaches, diced

• 1/2 tsp. minced fresh ginger

• 2 Thai chiles, diced

• 1 tbsp. fresh lime juice, or more to taste, plus a little zest

• 1/2 to 1/3 c. chopped cilantro

• 1/4 c. chopped red onion

• 1 garlic clove, minced

• Generous pinches of sea salt and freshly ground black pepper

Directions

In small bowl, combine peaches, ginger, chiles, lime juice, cilantro, red onion and garlic. Mix well.

Add salt and pepper, taste and adjust seasoning, if necessary. Let sit at room temperature for up to 1 hour before serving.

Nutrition information per 2 tablespoons:

Calories35Fat0 gSodium30 mgSaturated fat0 g

Carbohydrates8 gTotal sugars7 g

Protein1 gCholesterol0 mgDietary fiber1 g

Exchanges per serving: ½ fruit.

Grilled Pineapple Salsa

Makes about 1 cup.

Note: The sweetness of grilled pineapple is a perfect foil for the tang of lime juice and the earthy taste of cumin in this easy salsa recipe. If you are too lazy to fire up the grill, char the fruit on a cast-iron grill pan on the stove. The salsa's perfect for fish tacos. From "Weber's New American Barbecue: A Modern Spin on the Classics," by Jamie Purviance.

• 1 medium pineapple, peel removed

• 1 tbsp. oil

• 1/4 c. finely chopped red onion

• 2 tbsp. fresh lime juice

• 2 tbsp. finely chopped fresh cilantro leaves

• 1/2 tsp. kosher salt

• 1/4 tsp. ground cumin

Directions

Prepare grill for direct cooking over medium-high heat.

Cut pineapple crosswise into 6 (1/2-inch-thick) slices (don't cut out the core). Brush pineapple slices on both sides with oil.

Grill pineapple slices over direct medium-high heat, with lid closed, until lightly charred and softened, 5 to 8 minutes, turning once. Remove from grill, cut out the core and discard.

Coarsely chop pineapple, and place in a medium bowl. Add onion, lime juice, cilantro, salt and cumin to pineapple and stir until evenly combined.

Nutrition information per 2 tablespoons:

Calories75Fat2 gSodium120 mgSaturated fat0 g

Carbohydrates16 gTotal sugars11 g

Protein1 gCholesterol0 mg

Dietary fiber2 g

Exchanges per serving: 1 fruit, ½ fat.

Grape Salsa

Makes 2 cups.

Note: This fruity twist on traditional salsa takes almost no time to prepare. Serve on crostini spread with goat cheese. Adapted from Sproutedkitchen.com.

• 2 c. seedless grapes, quartered or halved

• 1/2 red onion, diced

• 3 tbsp. chopped parsley

• 2 tbsp. lime (or lemon) juice

• 1 tsp. chopped oregano

• Salt and pepper to taste

• 1 tbsp. red wine vinegar

• Dash of ground cayenne pepper, optional

• 1/2 c. cherry tomatoes, quartered or halved

Directions

Gently toss grapes, onion, parsley, lime juice and oregano together in a medium bowl.

Add salt, pepper, vinegar and cayenne pepper; make adjustments as needed. Add tomatoes just before serving.

Nutrition information per 2 tablespoons:

Calories16Fat0 gSodium1 mg

Carbohydrates4 gSaturated fat0 gTotal sugars3 g

Protein0 gCholesterol0 mgDietary fiber0 g

Exchanges per serving: Free food.