Santa Maria tri-tip tacos, rice and beans, handmade tortillas, and pollo asada all find their way onto the Castillo table. The menu can shift from one Sunday to the next, and the people sitting around it will keep changing.
The salsa is the thread through all of it. It has been the centerpiece of every Sunday Supper the family has shared, passed from his grandparents to Daniel and now from Daniel to his daughter. It is the part of the meal that lets one generation recognize the table of the one before it.
Ingredients
4 jalapeños
2 serranos
1 garlic clove
Olive oil
4 tomatoes
1 white onion, sliced
Cilantro (you can never have enough cilantro)
A pinch of cumin
Lime juice
Oregano
Salt, to taste
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Add a little olive oil to a cast iron pan and roast the jalapeños, serranos, and garlic until they pick up those roasted aromas. Deseed the jalapeños if you want less heat.
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Boil the tomatoes in water until soft.
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Add everything to a blender with the raw sliced onion, cilantro, cumin, lime juice, oregano, and salt, then blend.
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Taste it the right way: on a chip.
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