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Thread: Fajitas

  1. #11
    Senior Member
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    Okay! I'll try and post (new to me) just call me chicken little (LOL) I love salsa, TexMex, etc Spi - cy! Stay tuned. Get that food processor ready OR get that chef knife honed - it's all in the wrist.

  2. #12
    Senior Member
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    Linda's Salsa: This is my favorite: all ingredients are used raw. Wash all your vegetables well, yes I use diluted dish soap!

    Yield: Approx 1/2 gallon

    1. Tomatoes: (8)

    Experiment - a combination of varieties is good. You will experience a more interesting flavor
    Roma tomatoes have much less juice
    Some heirloom type give interesting flavors and yes, colors. I do not peal or seed the tomatoes.

    Use 8 tomatoes (combination of your choice)
    Quarter cut then rough chop in food processor
    Pour into large serving bowl.

    1. Garlic: 4-6 or more cloves (add to tomatoes in processor).


    1. 1 large Sweet Onion - yellow/red combination

    rough chop then pulse in food processor.
    Pour into large serving bowl.

    1. Add juice of 1 lime ( microwave lime for about 15 seconds and you'll get much more juice.)


    1. 4-8 Tomatillos' depends on size and how much of the tangy zest you like of these little green gems. Cut in half and rough chop and add to mixture. (smaller & firm are the best)


    1. 2-4 jalapenos seeded. Or serrano's depends on the heat you want Chopped very fine.


    1. Hint: you can add some roasted green pepper or pepper of your choice. Blister the skins put in brown paper sack and let 'sweat' then peal the skin off, seed, chop and add to mixture. If you do it on the grill you'll get a nice smoked flavor.


    1. At least 1cup or more of fresh chopped cilantro.


    1. 1-2 tablespoons ground cumin (opt) as it will change the color a little bit.


    1. Salt - afraid so. You be the judge but tomatoes need salt. I would use 1 tablespoon, maybe more. Try a course Kosher salt


    Ya gotta taste this as you go along! Believe you me the taste just gets better especially if there are margaritas' involved. We like our salsa kinda chunky but you decide how fine or course you want your vegges.
    Somebody get the flank steak going!

  3. #13
    Super Member Jan in VA's Avatar
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    Central Virginia in the Foothills of the Blue Ridge Mtns.
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    Yeah!! Get that steak going; I'll be there with some Coronas shortly!!
    How about setting a bowl of that salsa aside just for me!! Sounds divine!

    Jan in VA
    Jan in VA
    Living in the foothills
    peacefully colors my world.

  4. #14
    Super Member Wanabee Quiltin's Avatar
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    I have used the McCormick fajita mix before and we really liked it. My DH and I love to eat fajita's at Chili's and when I am home cooking our own, I try and follow their way of doing things. I add my peppers and onions and cook without seasoning, add the sour cream etc. Guess we are going there this week for dinner. My cooking is somewhat stopped as I had hand surgery and am protecting it now.

  5. #15
    Super Member CAS49OR's Avatar
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    Mar 2011
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    Oregon
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    Thanks for sharing your recipe Jan. Told hubby about it, he's like "let's make some now!", lol. It's raining and cold now.

    I used to live in TX and remember HEB. Fondly remember buying beer in a six pack, white can with black letters that said "beer". This was many moons ago.
    :-)
    CAS

  6. #16
    Super Member Jan in VA's Avatar
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    Well it's 5:40 Saturday afternoon and my tummy is full of my homemade fajitas, thank you all very much for the idea!! I made enough to have another one in a few hours, YUM, YUM, YUM!!

    Jan in VA
    Jan in VA
    Living in the foothills
    peacefully colors my world.

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