Wednesday, December 18, 2013

Seared Peppers and Onions

Okay, killer fajita topping, might replace my standard  "Fajita" for that matter. I can see adapting this to include a few more veggies and rounding out strait up Fajitas. Anyhow, We smothered these on Fajita Burgers, they would be equally goon on say, steak? Chicken? Rabbit? Fish? Baked Potato? Temph, Rice?
Get the picture?
Make it. Eat it. Love it.

Olive oil
2 large bell peppers thinly cut
1 medium/large onion, sliced into half moons
2 Garlic cloves minced
1 jalapeno seeded and minced
1 cup green salsa

In a large pan over high heat begin searing the peppers and onion, the goal is stir fried, soft but still crunchy. As they cook down reduce heat slightly and add garlic and jalapeno, cook about 3 minutes take care not to burn the garlic. Stir in salsa and heat through. Viola!

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