With the Big Game just around the corner, it’s time to talk snacks. With an estimated viewership of 180 million Americans, over 1 billion chicken wings and an average of 1200 calories consumed throughout, Game Day is reported to be the second largest day for U.S. food consumption, just behind Thanksgiving.

Luckily for me, a dear friend recently dropped by and taught me how to make delicious homemade chips and salsas. My fellow Blogger Elizabeth recently covered how to make your own tortilla chips, so I will defer to her on that one (click here for the how-to); below are three delicious salsa recipes to dazzle your guests.

These make for an impressive spread, whether you are hosting, a considerate guest, or skipping the event but love a tasty snack.

Pico de Gallo:

• Juice of 1-2 Juicy limes
• ¼ white onion, finely chopped
• 1/4 – whole Serrano pepper (to spice preference), finely chopped
• 4-5 large tomatoes, diced (to preferred chunkiness)
• a large handful of cilantro (roughly ½ bunch), finely chopped
• sea salt to taste

Pour or squeeze lime juice into a large bowl; add the onions to ‘cook’ them, and let them mellow for a few minutes. Next, add Serrano pepper, tomatoes, cilantro and sea salt to taste. Serve and stand nearby- this tends to go fast.

Salsa Verde:

• 9 small, or 5-6 large, tomatillos, husks removed
• 2 chile de arbol or chile japones, stems removed
• ¼ white onion
• 1 bunch cilantro
• sea salt to taste

Boil a pot of water large enough to fit all tomatillos. When boiling, add tomatillos and peppers. Turn them occasionally to ensure even cooking. When the tomatillos have turned a dull green-verging-on-brown, they are ready to be removed from heat.

Remove the chiles and set them aside. Place the tomatillos, onion, cilantro and salt-to-taste in a blender, and blend until smooth. Let cool, garnish with a few sprigs of cilantro (and a pepper, if you like!), and serve.

Salsa de Molcajete:

• 4 large tomatoes
• 2 chiles gueros, stems removed
• 1 jalapeno pepper, stem removed
• 1 serrano pepper, stem removed
• ¼ white onion
• ½ clove garlic
• juice from ½ lime
• handful of cilantro (roughly half a bunch)
• salt to taste

Heat a skillet over medium heat, and add peppers, tomatoes, and garlic. Turn occasionally to evenly scorch the skin. When you have achieved even scorching (roughly 5-10 minutes), remove from heat. Let cool briefly, then remove the tomato skins. Place tomatoes, peppers, garlic, onions and cilantro in a blender or food processor. Pulse until blended but slightly chunky. Add lime juice and salt to taste, and stir. Let cool, garnish, and serve. You may want to set some aside, as this salsa is epically delicious when added to eggs in the morning.