No, this is not one of those "my dad is the best" kind of moments. It's just cold, hard fact. The salsa is chunky, but not too chunky, spicy, but not too spicy, fabulous, but not too.... wait.
So when our kitchen counter was overflowing with tomatoes from our garden, ripening at a rate faster than we could ever possibly eat them, I called my dad.
After a quick phone tutorial, involving a lot of "a little of this" and "just taste it and see if you need more of that," I attempted to do what my dad makes look so easy... make fresh salsa.
Garden Fresh Salsa
Half a red onion
1-2 jalapeños, halved (seeded for a milder salsa)
2-3 garlic cloves (less or more, depending on taste)
6-8 garden tomatoes (store bought just isn't the same)
3/4 cup cilantro
Half a lime
Spike (amount depending on taste)
Ground Red Pepper (amount depending on taste)
Place red onion, jalapeños, and garlic cloves in food processor (my dad just uses the blender, but mine wasn't quite doing the trick). Chop to desired chunkiness.
Place tomatoes and cilantro in food processor. Chop to desired chunkiness.
Mix in lime juice, spike and ground red pepper.
Baked Tortilla Chips
1 package corn tortillas
Avocado oil (or olive oil)
Preheat oven to 400º. Cut tortillas into fourths.
Place tortillas on cookie sheet. Brush both sides with avocado or olive oil and salt.
Bake in oven for 5 minutes, flip, and bake for 5 minutes again. Set oven to broil and leave chips in no more than 1 minute (watch them, they may brown quickly).
Enjoy warm, crispy chips with cold, fresh salsa.
The challenge is trying not to eat it all before you have a chance to serve it. I am very close to being a failure at this.