Springtime is finally upon us and I for one couldn’t be more excited to bask in the sunshine and take full advantage of backyard BBQs and patio happy hours. A staple at sunglass-worthy events such as these is of course chips and salsa. Your friends and family will surely appreciate the effort of a homemade spread!
Not sure if your home-grown recipe will taste as good as the store bought variety? Use these helpful tips and tricks from Chef Jeff Bolton of Kachina Southwestern Grill:
· Always use fresh tomatoes – never use canned or stewed tomatoes
· Roast tomatoes and onions for more flavor depth
· Limit the number of ingredients – don’t want to cover up any of the flavors
· Keep it simple!
If you don’t quite trust yourself to whip up a winning chip dip, follow this recipe for Kachina’s Chile Morita salsa, always a fan favorite:
· 2 pounds tomatoes, cored
· ¾ cup white onion
· 1/8 cup lime juice
· 1 oz. Morita Chipotle Chilies, reconstituted, stemmed and seeded
· ½ cup oil
· Salt and Pepper to taste
Visit Kachina Southwestern Grill to taste more of Chef Bolton’s signature salsas, like Ancho Tomatillo, Charred Tomato and Pico de Gallo. Happy spring snacking!