Chicken Fajitas with Mango Salsa
The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.
Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.
Ingredients:
Seasoning:
1 tsp cumin
1 tsp paprika (sweet, spicy, or smoked)
1/2 tsp oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp allspice (optional)
1/2 tsp corn starch – for thickening purposes (optional)
For the mango salsa:
1 ripe, sweet mango – sliced into cubes
1/2 red or green chile – diced
1 tbsp of diced red onion
1 tbsp of lime juice
Handful of cherry tomatoes – sliced
1/2 of a bell pepper – chopped
A few cilantro leaves – chopped
Instructions:
If using any whole spices, ground spices into powder. Then mix all ingredients together.
Cook strips of chicken or ground beef. When halfway cooked, stir in seasoning blend with 1/8 cup of water (if using corn starch, add 1/4 cup water and cook until the mixture thickens).
Mango Salsa:
Gently mix all ingredients so as not to smash mango. Serve on tacos, fajitas, or many other Mexican dishes.
From blog.seasonwithspice.com