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Springtime salsa brought to you by Kachina Southwestern Grill

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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!

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