Chips and salsa is probably the first dish you think of when you think of vegetarian Mexican recipes. While it’s easy to go to the grocery store and buy a bag of chips and a can of jarred salsa, you’ll find that with so many easy-to-make vegetarian Mexican recipes out there for your own salsa, your guests will be impressed when you make your own chips and variety of salsas.

When you’re using different vegetarian Mexican recipes to make a variety of flavors of salsa, it’s a great idea to start with a more traditional salsa. All you need to do is mix together chopped tomatoes, chopped onion, a minced jalapeno pepper, some fresh cilantro, and some salt and pepper. Put the whole batch in the refrigerator for at least an hour so that all of the flavors blend together, and you have a wonderful, homemade, traditional salsa that took you almost no time to make.

A great choice for a second salsa to serve is mango and peach salsa. This is also a salsa that is becoming easier to find in the supermarket, but you’ll find that this recipe also tastes better when you make it yourself. Instead of using tomatoes like in the previous recipe, use chopped mangos and peaches instead. Mix the fruit together with a diced onion, some chopped garlic, lime juice, and some more cilantro. Just like the previous recipe, you have to let the salsa sit for a little while before serving it to allow the flavors a chance to mix together.

A third salsa that would pair well with the first two is a filling black bean salsa. Even better, black bean salsa is a great source of protein, so you can use it in a variety of different recipes that call for salsa. And, just like the first two vegetarian Mexican recipes, it’s fast and easy to make. All you need to do is mix together a can of black beans, a can of corn, diced tomatoes, minced garlic, chopped onion, and a minced jalapeno pepper. Let the salsa sit long enough for the flavors to combine, and that’s all there is to it.

If you’re brave, you can make your own tortilla chips to go along with your fresh salsas. Take some corn tortillas and cut into sixths or eighths, depending on how big you want your chips. Drop in small batches into a pot with at least two inches of hot oil. Remove chips with a slotted spoon, pat off excess oil, and sprinkle with salt. These are the best tortilla chips that you’ll ever taste, especially if you serve them warm. Otherwise, you can serve the three vegetarian salsas with store tortilla chips, and your guests won’t notice the difference.

These vegetarian Mexican recipes for chips and salsa are ideal to serve at sports parties or as a great appetizer to put out at your next dinner party. Of course, you don’t have to wait for a special event to make chips and salsa. They’re ideal for a healthy and light dinner for two or when you’re on your own, especially a hot day.