Burnt Orange Texas Salsa is low sodioum, low calorie and all-natural. So Sunday’s big game is akin to high holy days around the Evans household in Springtown. And the party table must be championship caliber.
For preparation as well as presentation – especially for guys – Evans passionately insists that simplicity is the key. However, the one-time bartender and restaurant manager has two super-easy suggestions for turning a same-old spread into something to cheer about. We’re talking chicken and dip.
“Hands-down the best marinade for chicken is dill pickle juice,” said Evans. “Grill it over charcoal with mesquite or hickory chips and it will change your life.”
As a pregame warm-up or a savory accompaniment to smoky grilled chicken, Evans offers a simple variation on his crowd-pleasing salsa. His concoction of Burnt Orange Texas Salsa combined with cool ranch dressing, a toss of chopped green onions and a dusting of cayenne pepper will do a touchdown dance on your taste buds.
“We serve it with chilled, raw vegetables for dipping,” Evans said. “Everything is fresh and straight from the refrigerator, so the cayenne pepper gives it a nice element of heat that is really delicious.”
Evans also points out that his Texas-made salsa is low-sodium and low-calorie. Burnt Orange Texas Salsa, available in mild, medium and hot, is sold in grocery stores throughout the state.
Dill Chicken
Marinate chicken wings, drumsticks or cut pieces in kosher dill pickle juice overnight
Soak wood chips in water for one hour, add to hot charcoal fire for smoke prior to cooking
Grill chicken over charcoal and wood chips, turning frequently
Texas Ranch Salsa
Combine equal parts ranch dressing and Burnt Orange Texas Salsa
Add chopped green onions or chives to taste
Dust with cayenne pepper for extra heat
Serve with fresh chilled celery, cucumbers, broccoli, baby carrots, cauliflower and cherry tomatoes
