Easy Salsa & Fajita Night

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Has it really been this long since I last posted – now that really gets the boxers in a bunch!!!  There’s been a lot going on and I promise that I have plenty of pics and great cooks to share – I’m back and ready to rock & roll.

My easy salsa recipe has been one that many have enjoyed.   We discovered a great fresh salsa on a trip to Mexico with friends (that means all-inclusive resort on the Mayan coast).  For years I would kill myself chopping, peeling & squeezing to make the salsa we had all come to love.  However, I discovered another way to have really great chunky, fresh salsa without a lot of work.  Here it is!

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Salsa Ingredients:  Rotel Tomatoes (I use regular but you can always vary the intensity with their hot or mild), onions, cilantro, lime, garlic, salt and pepper.    I mix about equal parts of Rotel and diced onion (usually Vidalia).  To that I add a chopped bunch of cilantro, a clove or two of chopped garlic, lots of fresh lime juice along with the pulp followed up with salsa & pepper to taste.   Truly, I have no exact proportions – I make this entirely by look and taste.

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We love to fire up the MiniMax for a quick Fajita supper.  I use skirt steak and trim as much fat away as possible.   I have two rubs I like for fajitas:  here we are using Matt Pittman’s Meat Church Fajita Rub.  I’m an even bigger fan of using Ryan Lane’s Sweet Heat Rub – it has far less salt than Matt’s.  Both are great!!!  I rub on a little olive oil before applying a generous shake of the spice.

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We run Max up to 550 or 600 degrees and toss on the meat.   Shut the lid and leave the meat alone with the fire for 4ish minutes then give it a quick flip for another few minutes.  The Pleasant Lady likes her beef a little more done than I so I usually cook for her or run a thicker piece for me that will cook less in the same time.

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Skirt has be be cut across the grain or you just might as well give up on eating it – that would make you really angry!   We use corn tortillas, stir up some onions & peppers in the fry pan and add lime juice & worcestershire once they are slightly tender.   I like my veggies to still have a slight crunch.

One last hint – easy guacamole – mash up the avocado meat with a couple of spoonfulls of the quick salsa!  Easy and always a winner.

That’s an easy meal on a weeknight at the Angry Man Test Kitchen.  Be creative and enjoy – it beats getting angry!

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