Recipe courtesy of John McLean

Salsa Sampler and Fajitas

  • Level: Easy
  • Yield: Makes 15 fajitas
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Ingredients

1 bunch scallions

1/4 cup olive oil

1/2 cup cilantro, chopped

2 teaspoons cumin

2 teaspoons chili powder

3 limes, freshly squeezed lime juice

1/2 cup cilantro - chopped

Salt, to taste

2 teaspoons garlic - minced

Black pepper, to taste

Salsa Fresca:

6 tomatoes - cut in half

1 red onion - sliced 1/2 inch thick

1/4 cup olive oil

Cracked black pepper - to taste

1 teaspoon Chipotle peppers - minced

4 limes - freshly squeezed lime juice

Salsa Verde:

6 tomatoes, diced

1 onion, diced

2 teaspoons jalepeno peppers, minced

To prepare the fajita marinade:

1/2 cup onions, minced

1 jalepeno, seeded and minced

1/2 lime juice, fresh

1 cup vegetable oil

1/2 cup cilantro, chopped

1/2 cup scallions finely chopped

2 cloves garlic, minced

2 teaspoons cumin

1 pinch cayenne pepper

Salt to taste

For Southwestern Fajitas:

1 pound chicken breast, boneless and skinless

fajita marinade~ recipe above

1 red bell pepper, fine julienne cut

1 green bell peppers, fine julienne cut

1 Spanish onions, julienne cut

2 tablespoons olive oil

Salt and pepper to taste

To Prepare the Guacamole: 

1 ripe avocado with the skin and seed removed 

Juice of 1 lime

1 clove garlic, minced

1/2 cup of minced onions

1/2 cup of diced tomatoes

jalepeno pepper, minced

5 cilantro sprigs

Salt and pepper to taste

Directions

  1. Toss the tomatoes, scallions and the red onions in olive oil and season with salt and pepper. Char the tomatoes, scallions and onions on a charcoal grill or grill top. Place the grilled vegetables in a bowl and cool to room temperature. Rough chop the vegetable and add the remaining ingredients. Mix thoroughly and refrigerate Combine the tomatoes, onions, jalepeno peppers and olive oil together and mix. Right before service add the cilantro, lime juice, salt and pepper and toss. Let stand for 10 minutes and serve the salsas with red, blue and corn tortilla chips.

For Southwestern Fajitas:

  1. In a mixing bowl combine all of the ingredients and whisk. You may use a food processor to prepare the marinade To Grill or Sear the Fajitas: Marinate the skirt steak and the chicken separately for about 23 hours Prepare your charcoal grill making sure that there is enough charcoal for a hot grill. (You may use a very hot saute pan or skillet to sear the meats if a charcoal grill is not available.) Cook the skirt steak for about 23 minutes on each side. Cook the chicken for about 34 minutes on each side until cooked thoroughly. Let stand for several minutes then cut into strips. Keep warm until service. Saute the peppers and onions with olive oil and place on a platter. Arrange the skirt steak and the chicken on a platter with the peppers and onions. Serve immediately

To Prepare the Guacamole: 

  1. In a mixing bowl combine the ripe avocado with the skin and seed removed, the lime juice, garlic, onions and tomatoes, and jalepeno pepper and cilantro sprigs and mash with a spoon. Season with salt and pepper to taste. Serve the fajitas with warm flour tortillas and the condiments listed above.
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