In May, we celebrate the many varieties of salsa, and we’re talking food, not the dance, although the two have a lot in common: colorful, spicy, sometimes sweet with lots of variation.

The roots of salsa as a food go way back to the ancient Aztecs, Mayans and Incas. Typically a combination of chiles, tomatoes and spices, served on all types of proteins, salsas are an easy way to spice up your summer gatherings. Here are some of our favorites.

Garden Peach Salsa

Garden Peach Salsa. Photo: Lance Mellenbruch.

In the kitchens of The Food Channel, we like to get our fruits and veggies in this tasty fresh peach salsa. It’s fresh, refreshing, and the perfect summertime topper for any protein. :90 Seconds in the Kitchen video here with recipe link.

Salsa Verde

Salsa Verde. Photo: Lance Mellenbruch.

This “green salsa” packs a fresh and spicy flavor. Ideal for chip dipping or for adding extra zest to many Mexican entrees. Recipe with link to how-to video here.

Mango, Tomatillo and Chipotle Salsa

Pork Carnitas Tacos with Mango, Tomatillo, and Chipotle Salsa by the National Mango Board

This recipe for mouthwatering pork carnitas tacos features a Mango, Tomatilla and Chipotle Salsa made with mangos, white onion, adobo chipotles and ripe tomatillos. Recipe here.

Pork Salsa Stew

Pork Salsa Stew. Photographer Greg DuPree, Food Stylist Margaret Dickey, Prop Stylist Thom Driver

From the cookbook, Stock the Crock by Phyllis Good, the salsa verde in this recipe sets this Pork Salsa Stew dish apart. It gives the pork a great flavor boost without overwhelming. Recipe here.

Ayesha Curry’s Chicken Skewers with Mango Salsa

Ayesha Curry’s Jerk Rubbed Chicken Skewers with Mango Salsa. National Mango Board.

Three favorite things: jerk-rubbed chicken, mango and salsa. This recipe for Jerk Rubbed Chicken Skewers with Mango Salsa is Stephen Curry approved, need we say more? Recipe here.

Avocado Onion and Mango Onion Salsas

Avocado Onion and Mango Onion Salsas by National Onion Association

These two fresh and homemade salsa recipes, Avocado Red Onion and Mango Onion, are the perfect dips for your chips and make an amazing topping for any fish or chicken taco entree. Recipes here.

Coconut Shrimp with Pineapple Salsa

Coconut Shrimp with Pineapple Salsa from Roni Proter.

Guest Contributor Roni Proter of Dinner Reinvented shows you how to create crispy coconut shrimp served with fresh pineapple salsa. How-to video here with recipe link included.

Ball® Green Tomato Salsa

Greene Tomato Salsa Verde from Back To Basics by Ball Canning Photography Caitlin Bensel; Food Styling Rishon Hanners; Prop Styling Audrey Davis

Use this Green Tomato Salsa Verde straight up as a sauce for enchiladas, or stir it into a cheese dip or your morning breakfast burrito filling! It’s simply delicious. Recipe here.

Brava Blueberry Salsa

Brava Blueberry Salsa from The Yankee Chef.

From Jim Bailey, The Yankee Chef, this recipe for Salsa Brava, which literally means “wild salsa!” He’s taken that description to the next level and used wild blueberries in this deliciously piquant spreadable, yet dip-able, salsa. Recipe here.

Happy salsa month!