FajitaFiesta
Pickled Red Onions
I use half an onion for this recipe, since I often make it at the same time that I prep pineapple salsa. If you want, just double the recipe to use the whole onion. My favorite use for pickled red onions are on tacos and fajitas, but these are really good in salads as well!
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Bolillos (Mexican White Bread)
This Mexican white bread goes well with almost any Mexican meal. We have made sandwiches by adding beans, meat and cheese or just used as a nice side bread with dinner.
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Salsa Guacamole
For a change of taste, I love this style of guacamole. It’s a chunky version with Roma tomatoes, which subdues but enhances the avocado flavor. Goes great with fiesta night or just a healthy anytime snack served with your favorite corn chips.
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Roasted Tomatillo Salsa
This is a great salsa and one of our staples. It tastes super fresh, even after being canned for a year. We serve with tortilla chips as an appetizer or as a condiment with tacos or fajitas.
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Candied Jalapeño Peppers
Grilled Mexican Flank Steak
Roasted Corn Salsa
Peach Margaritas
For blending drinks, I use a Ninja blender, which I love. It has a six-blade assembly that crushes ice faster and blends ingredients smoother than any other blender I’ve tried. For squeezing juice, I prefer a hand-held citrus press.
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Pineapple Salsa
Taco Seasoning
In addition to seasoning hamburger for tacos, we also use as a rub on skirt steak when making carne asada.
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