Get your tortilla chips ready — you’re gonna want a lot of ’em. These homemade salsa recipes are worthy of a double (or triple) dip. 

Chips are to salsa what eggs are to toast, or peanut butter to jelly. They’re made for each other. So this Cinco de Mayo, celebrate one of the most delicious dynamic duos of all time with these five souped up salsa recipes.

And don’t let the restaurant-quality looks fool you — these recipes are as easy as it gets.

1. Easy-as-Ever Fire-Roasted Salsa

Fire-roasted and full of flavor courtesy of smoky chipotle chili powder and tangy lime.

Ingredients:

• 1 15-Ounce Can Fire-Roasted Diced Tomatoes
• 1/2 White Onion, roughly chopped
• 1 Jalapeño, halved, seeded, and diced
• 2 Cloves Garlic, minced
• 1/4 Cup Cilantro Leaves, chopped
• 1/2 Teaspoon Chipotle Chili Powder
• 1 Lime, juiced
• Salt and Pepper

Instructions:

1. Place tomatoes, onion, jalapeño, and garlic in a blender. Pulse until slightly chunky.
2. Transfer to a serving bowl and stir in cilantro, chipotle chili powder, and lime juice. Season to taste with salt and pepper.

2. Poblano Pineapple Salsa

A tropical take on your tried-and-true salsa.

Ingredients:

• 2 Cups Diced Pineapple
• 1/2 Red Onion, diced
• 1/2 Cup Cilantro, chopped
• 3 Roma Tomatoes, diced
• 1 Lime, juiced
• 1 Poblano Pepper, diced
• Salt and Pepper

Instructions:

1. Combine all ingredients in a bowl. Season to taste with salt and pepper, then mix to combine.

3. Mexican “Street Corn” Salsa

Can’t decide between Mexican-style corn on the cob and salsa? Turns out you don’t have to.

Ingredients:

• 2 Tablespoons Salted Butter
• 2 Cups Corn
• 1 Jalapeño, halved, seeded, and diced
• 1 Clove Garlic, minced
• 2 Tablespoons Mayo or Greek Yogurt
• 1/2 Cup Cilantro
• 2 Ounces Cotija Cheese
• 1/2 Teaspoon Smoked Paprika
• 1 Lime, juiced
• 1/2 Teaspoon Chili Powder
• Salt and Pepper

Instructions:

1. Heat butter in a nonstick pan, then add corn. Cook until slightly charred, 5-7 minutes. Add to bowl.
2. Add jalapeño, garlic, mayo/Greek yogurt, cilantro, cotija cheese, smoked paprika, and lime juice. Mix to combine.
3. Transfer to a serving bowl, sprinkle with chili powder, and season to taste with salt and pepper.

4. Kiwi Avocado Salsa

If there’s anything better than salsa, it’s guacamole salsa. And if there’s anything better than guacamole salsa, it’s KIWI guacamole salsa.

Ingredients:

• 2 Jalapeños, halved and seeded
• 3 Large Kiwis, diced
• 1 Avocado, diced
• 2 Tablespoons Chopped Cilantro
• 1/2 Lime, juiced
• 2 Scallions, thinly sliced
• Salt and Pepper

Instructions:

1. Add jalapeños to baking sheet and broil 2-3 minutes. Remove from oven, then peel and dice.
2. Add jalapeños to bowl with remaining ingredients. Season to taste with salt and pepper, then mix to combine.

5. Rainbow Fruit Salsa

Mango and peach and kiwi, oh my!

Ingredients:

• 1 Mango, peeled and diced
• 1 Peach, diced
• 1 Green Apple, diced
• 1 Cup Diced Strawberries
• 2 Kiwis, diced
• 2 Tablespoons Jam (apricot or strawberry)
• 2 Teaspoons Lemon Juice

Instructions:

1. Combine diced fruit, jam, and lemon juice in a bowl. Mix to combine.

TIP: Instead of your typical tortilla chips, try pairing this fruity salsa with cinnamon sugar chips. To make, brush melted butter on both sides of a tortilla, then cover in cinnamon sugar. Cut into bite-sized pieces and bake at 350ºF until golden, about 10 minutes.

Now that you’ve got the apps covered, turn your attention to tacos (especially these family-friendly ones) and all things cilantro.