Game day is approaching, you guys. We want to make sure that your snack playbook is in order. We've talked spinach artichoke dip, potato skins, nachos and onion rings, and now we need to cover one of the most basic, but also necessary components of your football snack table: your salsa recipe.

It is nearly undeniable that homemade salsa is better than jarred salsa. And, luckily for all of us, it is definitely one of the easiest things you can make yourself to impress your friends. Best of all, when you make your own salsa, you control the salt level, the spice level -- you can even toss some fruit in there. Get yourself some sturdy chips and dip away.

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  • Pork Slope; Brooklyn

    <strong>See more <a href="http://www.foodandwine.com/slideshows/outrageous-nachos#!slide=7" target="_hplink" title="Outrageous Nachos">Outrageous Nachos</a></strong><br><br> <strong>Irish Nachos</strong> A Top Chef contestant and F&W People's Best New Chef 2013, Dale Talde riffs on dive bar classics from his hometown of Chicago at this neighborhood spot. One of the most buzzed-about appetizers fuses two of his favorite snacks—tater tots and nachos. Fried tots are coated with a triple-threat cheese sauce combining cheddar, Parmesan and American, beef-and-bean chili, diced tomatoes, onions and jalapeños. A layer of grated cheddar and a scoop of sour cream top the dish. <em><a href="http://porkslopebrooklyn.com" target="_hplink">porkslopebrooklyn.com</a></em><br><br> <em>Photo courtesy of Pork Slope</em><br>

  • Gourdough's Public House; Austin

    <strong>See more <a href="http://www.foodandwine.com/slideshows/outrageous-nachos#!slide=7" target="_hplink" title="Outrageous Nachos">Outrageous Nachos</a></strong><br><br> <strong>Marvin's Nachos</strong> After the success of their roving Airstream doughnut shop, Paula Samford and Ryan Palmer opened this restaurant where nearly every dish is served on a doughnut. A surprising breather: Marvin's Nachos. Named for Motown legend Marvin Gaye, the dish features house-fried Yukon Gold potato chips layered with buttermilk-battered oysters and house-made remoulade. The nachos are a big seller—especially on Wednesday evenings when they go for half price. <em><a href="http://gourdoughspub.com" target="_hplink">gourdoughspub.com</a></em><br><br> <em>Photo courtesy of Gourdough's Public House</em><br>

  • Little Goat; Chicago

    <strong>See more <a href="http://www.foodandwine.com/slideshows/outrageous-nachos#!slide=7" target="_hplink" title="Outrageous Nachos">Outrageous Nachos</a></strong><br><br> <strong>Machos Nachos</strong> Stephanie Izard (F&W Best New Chef 2011) prepares inventive comfort foods at Chicago's Little Goat, using primarily local ingredients. Her Machos Nachos begin with tortilla chips made daily from fresh masa (cornmeal). A blend of domestic cheeses and refried beans loaded with Gunthorp Farms bacon blanket the chips. Finally, they are topped with barbecued Slagel Family Farm's pork, sour cream and pureed avocado. Izard's careful two-step approach guarantees no chip is left bare. <em><a href="http://littlegoatchicago.com" target="_hplink">littlegoatchicago.com</a></em><br><br> <em>Photo courtesy of Little Goat</em><br>

  • Max's Wine Dive; Dallas

    <strong>See more <a href="http://www.foodandwine.com/slideshows/outrageous-nachos#!slide=7" target="_hplink" title="Outrageous Nachos">Outrageous Nachos</a></strong><br><br> <strong>Nacho Mama's Oysters</strong> Plump Gulf oysters are showcased in this immensely popular appetizer. It was conceived at the original Dive in Houston, and has become a classic served at all five—soon to be seven—locations. The cooks fry wonton wrappers and top individual pieces with bracing house-made habanero salsa, aioli and a cornmeal-battered oyster. A dozen one-bite nachos come in each order. <em><a href="http://maxswinedive.com" target="_hplink">maxswinedive.com</a></em><br><br> <em>Photo courtesy of Max's Wine Dive</em><br>

  • Cooper's Hawk Winery; National

    <strong>See more <a href="http://www.foodandwine.com/slideshows/outrageous-nachos#!slide=7" target="_hplink" title="Outrageous Nachos">Outrageous Nachos</a></strong><br><br> <strong>Asian BBQ Pork Belly Nachos</strong> Drawing on his experience cooking Asian cuisine, culinary director Matt McMillin created the restaurants' Asian BBQ Pork Belly Nachos. He uses a traditional Shanghainese braising technique to prepare the pork belly, simmering it in sugar, soy, sherry and spices. The tortilla chips are individually layered with melted Monterey Jack and cheddar, bits of tender pork belly and a zippy ginger-Sriracha pico de gallo. Finally, a double sesame assault: sesame sour cream and whole sesame seeds. <em><a href="http://coopershawkwinery.com" target="_hplink">coopershawkwinery.com</a></em><br><br> <em>Photo courtesy of Cooper's Hawk</em><br>

  • Puccini & Pinetti; San Francisco

    <strong>See more <a href="http://www.foodandwine.com/slideshows/outrageous-nachos#!slide=7" target="_hplink" title="Outrageous Nachos">Outrageous Nachos</a></strong><br><br> <strong>Pasta Nachos</strong> Nachos and red-sauce Italian usually have little in common; but here, the chefs merge the two. Their Pasta Nachos begin with deep-fried wonton wrappers topped with crumbled house-made fennel sausage, classic <em>pomodoro</em> sauce and melted mozzarella, followed by a pile of diced tomatoes, red onion and serrano chiles. They're finished with shredded basil. We like to call them “nachos Italianos.” <em><a href="http://pucciniandpinetti.com" target="_hplink">pucciniandpinetti.com</a></em><br><br> <em>Photo courtesy of Puccini and Pinetto</em><br>