Ingredients

• 1 Tbsp Olive Oil
• 1-2 lb of skinless, boneless chicken breast
• 1 red bell pepper
• 1 green bell pepper
• 1/2 yellow onion
• 1 tsp Cumin (or to suit your taste)
• 1 Tbsp Crushed Red Pepper (or to suit your taste)

Preparation

• cut chicken into roughly 1×1 inch pieces
• cook chicken in olive oil, cumin and red pepper over high heat in a large skillet or wok.
• while meat is cooking, chop/julienne vegetables (red pepper, green pepper, and onion)
• when meat is completely cooked, add vegetables, stir frequently so that all are evenly cooked.
• remove from heat when vegetables are soft
• serve with tortilla shells and any of the following toppings: cheese, sour cream, lettuce, tomato, onions, guacamole

Serving

In many restaurants, the fajita meat is brought to the table sizzling loudly on a metal platter or skillet, with the tortillas and condiments served on the side.

The sauces are hot, but the individual flavors of the peppers are pronounced. Vinegar is used sparingly or not at all.

Ingredients

• 1/2 cup tomato paste
• 12-16 habaneros, destemmed
• 1/4 cup malt vinegar
• Kosher salt to taste
• 4-6 drops red food coloring

Directions

1. Combine all ingredients in a food processor and pulse until smooth.
2. Refridgerate in a nonreactive container for up to 2 months.