Fajitas With Pineapple Salsa

You will need:
a sharp knife
a broiler (oven or toaster oven)
1 package stir-fry cut meat (beef, chicken, or pork) or the equivalent amount to cut yourself
2 medium bell peppers, red preferred
1 large red onion
flour tortillas

lime juice, 1/4 cup from bottle or three limes
2 tsp olive oil
chili powder
cumin

1 small can crushed pineapple
diced red bell pepper
green onions
red pepper flakes

In a ziploc bag, mix the lime juice, olive oil, and equal parts cumin and chili powder (approximately two shakes each.) Drop the meat strips in and make sure the bag is well sealed before shaking it; marinate in the refrigerator for at least half an hour. (If you have foresight, put it in the day before.) Wedge the red onion and cut the bell peppers into wide strips. Preheat the broiler. While waiting for the meat to marinate, get a small bowl. Drain the crushed pineapple into a glass; you probably won’t need the juice because it’s impossible to drain the pineapple thoroughly, but you can drink it. 🙂 Mix the pineapple with the diced bell pepper and dice some green onions (use both the root ends and the stalk ends) into the mix. The heat of the salsa is directly dependent upon the amount of red pepper flakes – add them to your taste. (If you like your salsa firey, add some diced jalepeño or habañero pepper to the mix.)

Broil the meat for 10-12 minutes, turning once. Put the meat aside and broil the onion and pepper strips until lightly charred – about 8 minutes. Divide up into flour tortillas; add the pineapple salsa. Serves about six.

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