Fajita Sauce

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👩🏻 Home Recipe 🍳

Occasion & Servings: This sauce can be used on more than Fajitas! Tacos, burritos, chip dip, etc...

Calories: 114

Time: ~15-25 mins depending on vegetables.

What you'll need:

Large saucepan

Some kind of blender, I use a bullet blender.

Food Ingredients:

1 tbsp oil

2 Large tomatoes (dice them)

2 Serrano Peppers (cut in half and remove insides)

1 tablespoon of minced garlic

1/2 of white onion (dice it)

2 lemons

1 lime

2 cups of vegetable stock (DO NOT ADD ALL AT ONCE READ DETAILED STEPS)

1 handful of freshly chopped Cilantro (optional)

Spices I add till my heart's content...remember to use the right amount not the white amount:

Salt

Pepper

Paprika

Red chili Flakes

Slap Ya Mama

Cumin

Turmeric

Lemmon Pepper

Dried Oregano

Detailed Steps:

Cut all vegetables while the pan is heating with oil on medium heat. (If you're a slow chopper, avoid burning medium-low heat). Toss all the vegetables in and add the lemon, lime, and garlic. (If you had it on low move heat to medium now.) When the lime and lemon juices start to get sucked up and stuff starts sticking add a bit of vegetable stock. At this point add all of the spices EXCEPT the sugar. Continue to add the stock till it's all gone, each time waiting till vegetables stick slightly to the pan to add more.

You're looking for everything to be floppy and soft. Once it's all soft add sugar and cook for around 4 minutes more. Once it's all soft and floppy put into blender and blend.

Additional tips/notes:

Adding the sugar last just makes sure things don't burn

I add a little more lemon juice and stock before blending.

Once it's blended, TASTE IT. If you feel like it's lacking flavor add more.

Place in fridge till you've finished

As long as it's sealed, it should last a week.

With 2 adults and a 4 year old, we collectively ate 9 Fajitas and still had some left over.