No recipe this time, just pictures. If you’ve been following along, you know that Hubby and I put in a hot pepper garden every year. The best part about the garden is that we have fresh peppers at our finger tips.
The pictures were taken a little while back, at the height of the harvesting season in our garden. National Fajita Day just seemed the perfect day to share.
The peppers are an assortment of whatever was ready to pick that day. There are three different bell peppers in the mix – Big Bertha Bells, Cajun, and Roumanian Rainbow Bells. We added some Jalapeno Peppers, Fresno Peppers, Hot Fish and a few Cayenne. We went with red onions for their bite and splash of color. These were sliced thin, tossed together and then grilled in a cast iron skillet until tender and just beginning to blister.
The steak was marinated Skirt Steak thrown on a grill for just a minute or two per side, then cut into strips. I wish I could take credit for the marinate, but honestly the Mexican Market in our neighborhood does an amazing job.
Add warm tortillas, sour cream, sliced avocado and some Mexican Cheese – perfect Fajitas every time.
Hope you enjoyed the picture presentation.