February 24th is National Tortilla Chip Day and to celebrate one of the most beloved snack foods of all time—popularized by Rebecca Webb Carranza, a fellow cool mom—we’re rounding up the best salsa recipes to serve alongside your favorite tortilla chips, today or any day. Whether corn or flour, thick or thin, scoop shaped or triangular, these salsas will make your tortilla chips fiesta-worthy. Hey, maybe try one of our sophisticated margarita recipe ideas while you’re at it.

First, let’s start with the basics. If ever there was a go-to source for a Restaurant-Style Salsa Recipe, it’s The Pioneer Woman. For her recipe above, combine ingredients in a food processor, pulse, eat. That Ree knows how to do it right. And easy.

Next, I have to serve up  my own favorite salsa: Salsa Verde. This version spied on Eat, Drink, Love is from the The New Southwest cookbook by Meagan of Scarletta Bakes. If there was ever someone who’s salsa recipe I’d trust, it’s Meagan. She know her stuff big time.

Meagan is also the genius behind this Strawberry Salsa. If you haven’t yet dabbled with sweet and savory fruit salsas, this is a perfect way to start. She paired this delicious fruit salsa with Chia Flapjacks on Scarletta Bakes, but I think this sweet salsa would go beautifully with salted tortilla chips.

While talking fruit salsa, check out this Cilantro Peach Salsa from I Am Baker. We used it this summer as a way to serve up overripe fruit (the kids didn’t suspect a thing), but it’s great made with perfectly ripe peaches, too, if you’re lucky enough to find them this time of year.

Or for any fruit salsa (mmmm, mango) try whipping up your own homemade Baked Cinnamon Tortilla Chips with this recipe from Paint and Tofu. Way easier than you’d think and far less expensive than the stuff in the bag.

Texas Caviar goes one step further than plain salsa; it’s a quick black-eyed pea salad that can be served on the side of a main dish or as a dip. This version from A Nutritionist Eats is combined with rice which you can easily leave out if you’re low-carbing it or just want a rich, protein-packed salsa. Instead, serve with a pile of tortilla chips.

Alicia from The Kitchen and the Camera serves her mouthwatering Goat Cheese and Avocado Salsa over homemade corn fritters, but I say serve it up with your favorite tortilla chips.  Then, when you make this again—which you surely will—go for the corn cakes. Or not!

This Fire Roasted Tomatillo and Corn Salsa from The View from Great Island takes a bit of work, I admit. But if you put in the time to roast the tomatillos, corn, tomatoes, and jalapeños, the payoff is big. Or, you can take a shortcut and use canned fire roasted tomatoes (I love Muir Glen brand) and frozen fire roasted corn (spied at Trader Joe’s). It cuts the work and the result is still totally worth it.