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Springtime salsa brought to you by Kachina Southwestern Grill

Whip up restaurant grade salsa for your backyard BBQ this spring!
Whip up restaurant grade salsa for your backyard BBQ this spring!
Kachina Southwestern Grill

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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