Skip the Store-Bought: Unique Labor Day Salsas with a Sparkly Twist

There’s always that moment before a barbecue when someone asks, “So… what are you bringing?” We’ve learned the hard way that showing up with a plastic tub of store-bought dip is the fastest way to get side-eyed by the tíos guarding the grill. Luckily, homemade salsas and fresh chips are the easiest glow-up for any backyard party—quick to pull together, fun to make, and guaranteed to impress.

Picture this Labor Day: the yard is buzzing. Kids are chasing each other with water balloons, shrieking like they’ve just won the World Cup. Abuelos are posted in the shade, telling stories we’ve all heard a hundred times but still laugh at like it’s the first. Near the grill, the adults are deep in a heated debate—half about the right way to flip the meat, half about the latest family gossip. Small bites float around—corn straight off the cob, a shrimp or two stolen from the grill. And in the middle of it all? A bright platter of glitter-dusted sweet potato chips with bowls of vibrant, homemade salsas that make the table look like a party centerpiece.

This is the move. Easy, colorful, and a little playful—the exact vibe we want on a long weekend send-off to summer.

Glitter Sweet Potato Chips: The Sparkle Starter

Every party needs an icebreaker, and these are it. Sweet, crisp, golden—and shimmering with edible glitter—they’re the chips that stop conversations mid-sentence. People laugh, grab one “just to try,” and suddenly the bowl is empty. Bonus: they’re way easier to make than anyone will believe.

Ingredients:

• 2 Sweet Potatoes
  
  
• 2 tbsp. + 1 tbsp. Olive Oil, divided
  
  
• 1/4 tsp. Sea Salt
  
  
• 1 package Edible Gold Glitter
  
  

Directions:

1. Preheat oven to 450°F.
   
   
2. Wash your sweet potatoes and slice very thin using a mandoline.
   
   
3. In a large mixing bowl, add your sweet potato slices, olive oil, and salt.
   
   
4. Place onto large sheet pan in a single layer. Bake for about 10 minutes or until crisp.
   
   
5. Remove from the oven and let cool for 5 minutes.
   
   
6. In a large mixing bowl, toss the chips in 1 tbsp. of olive oil and glitter.
   
   
7. Serve right away with salsa or sour cream and enjoy the magic!

👉 Full recipe here: Marigold-Shaped Sweet Potato Chips

Salsa Roja: The Bold Crowd-Pleaser

There’s always that guest who brings the drama in the best way—Salsa Roja is that guest. Made with smoky guajillo chiles, onion, garlic, and tomato, it has depth, fire, and just enough bite to keep people coming back. The grill masters especially love it; they’ll be dipping their ribeye straight into the bowl when no one’s looking.

Ingredients :

• 4-8 dried Guajillo Chiles
  
  
• Salt
  
  
• 1 Garlic Clove, peeled and roughly chopped
  
  
• 1/4 small Onion, roughly chopped
  
  
• 1 small Tomato, chopped
  
  
• 1/4 tsp. Mexican Oregano
  
  
• 1/2 cup Hot Water
  
  

Directions:

1. Toast chiles in pan with a touch of oil for about 4 minutes on each side.
   
   
2. Remove from pan and add the hot water over the chiles. Allow to soften for about 5 minutes.
   
   
3. Add all other ingredients to a blender. Remove tops of the chiles and discard. Add the rest of the chiles and the hot water. Blend well.
   
   
4. Remove from blender and cook in pan with a touch of oil until color deepens, about 7 minutes.
   
   
5. Remove, cool and serve! 

👉 Full recipe here: Salsa Roja

Tomatillo Salsa: The Zesty Life of the Party

If Salsa Roja is the smoky slow jam, Tomatillo Salsa is the upbeat summer playlist. Bright, tangy, and fresh, it’s the salsa that makes you want to dance barefoot in the grass. Tomatillos, jalapeños, lime, and cilantro come together in a perfectly balanced zing that cuts through smoky barbecue flavors like a refreshing breeze.

Ingredients:

• 1 ½ lbs. Tomatillos, husked and rinsed
  
  
• 3 Garlic Cloves
  
  
• 1 to 2 medium Jalapeños
  
  
• ½ cup White Onion, chopped
  
  
• ¼ cup Fresh Cilantro leaves
  
  
• Juice of 2 limes
  
  
• ½ to 1 tsp. Salt
  
  
• Black pepper, to taste
  
  

Directions:

1. Preheat your cast iron skillet to medium high.
   
   
2. Add your tomatillo, onion, garlic and jalapeno until fully cooked, about 10 minutes. Constantly turn the tomatillos while in the pan to not get too much of a char around them.
   
   
3. Mash all ingredients in molcajete and serve! 

👉 Full recipe here: Tomatillo Salsa

Roasted Poblano Salsa: The Smoky Secret Weapon

This is the salsa that quietly takes the spotlight. Smoky, savory, and a little spicy, it feels like it was made for grilled food—and honestly, it probably was. Spoon it on meat, pile it on chips, or just eat it with a fork (we won’t tell). It’s a salsa that makes you look like you put in extra effort… but really didn’t.

Ingredients:

• 4 Roma tomatoes
  
  
• 1 Poblano pepper
  
  
• Olive oil
  
  
• Salt, to taste
  
  
• 2 garlic cloves
  
  
• Fresh cilantro leaves
  
  
• 1 Serrano pepper, sliced
  
  
• 1 lime
  
  
• ½ white onion, chopped
  
  
• Pinch of cumin (optional, but highly recommended)
  
  

Instructions:

1. Place the Roma tomatoes and poblano pepper on a sheet-lined baking pan. Drizzle with olive oil and a little salt.
   
   
2. Roast at 500°F for about 15 minutes, until blistered and slightly charred.
   
   
3. In a molcajete (or a sturdy bowl with a pestle), mash the garlic and cilantro with a pinch of salt into a rough paste.
   
   
4. Slice the Serrano, remove the seeds if you want it less spicy, and grind it into the mix.
   
   
5. Squeeze in the juice of one lime.
   
   
6. Add the chopped onion and mash lightly so it softens but stays a bit crunchy.
   
   
7. Peel and seed the roasted poblano, roughly chop it along with the tomatoes, then add them to the molcajete.
   
   
8. Stir in a pinch of cumin, salt, and black pepper to taste.
   
   

The result? A salsa with a smoky backbone, a citrus kick, and just enough heat to keep everyone dipping.

A Table Full of Salsas = Instant Celebration

The beauty of bringing chips and salsas is that you don’t just feed people—you set the mood. Glitter chips sparkle in the sun. Roja brings the boldness, tomatillo brings the zing, poblano brings the smoke. Together, they’re a spread that says: “Yes, it’s a holiday, and yes, we came to party.”

By the time everyone’s gathered—kids still running wild, grown-ups still debating the grill, abuelos still storytelling—our platter has done its work. Chips crunch, salsas disappear, and the Labor Day barbecue hums along, easier, brighter, and way more delicious.