Its that time. Where we go to the garden and bring in every last pepper.
Just look at them!! Nature is amazing. God is ginormous.
23 fajita packs ready to freeze. Everything comes from the garden, and is ready right about now. And the packs make a really easy, really fast supper.
Each bag has:
1/2 sliced yellow onion
1 sliced red pepper
2 sliced green peppers
a handful of diced tomatoes
a paste made in the food processor of jalapeños and garlic - enough for about two of each, per bag
They are great for:
fajita vegetables - served with grilled chicken or steak,
fajita bowls (like at Chipotle),
a start for stir-fry (add carrots, broccoli, and snap peas),
a start for vegetable soup and chicken fajita soup (lay the brick of frozen veggies on the counter and chop it with a big kitchen knife while still frozen - its fast and easy and makes small diced amounts.)
Here's the fajita marinade for the veggies (I saute' them on the stove) and for grilling chicken or steak:
1/4 c. olive oil
1/3 c. lime juice
1 tsp. soy sauce (gf!)
1 tsp. kosher salt
1 tsp. chili powder
1/2 tsp. cumin
1 tsp. dried or a handful fresh cilantro
dash of crushed red pepper
dash of cayenne pepper
And here's the must-have kicker: Dash on about 2 Tbsp. liquid smoke when they are about half-way through cooking!
