Hot and Spicy Fajitas

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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2 Tbsp olive oil
1 white onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
6 button mushrooms, sliced
6 green onions, sliced
1 carrot, cut into julienne strips
black pepper
soy sauce
1/2 lb chicken breast strips
1/2 lb skirt steak
1/2 lb shrimp, peeled and deveined
1/2 lb cajun sausage
Assorted chiles (recommended: habanero, pasilla, anaheim, jalapeno), roasted
1 lime, juiced
Guacamole (recipe follows)
Salsa (recipe follows)


In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve.

Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.

Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the guacamole and salsa.

4 avocados, mashed
1 tomato, diced
1 white onion, diced
2 teaspoons finely chopped cilantro leaves
1 lime, juiced
2 teaspoons finely grated Parmesan
1 teaspoon hot sauce

Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.

4 tomatoes
2 white onions
2 chiles (recommended: habanero, pasilla, Anaheim, yellow, or jalapeno) roasted
Olive oil
Black pepper
Chili powder
1 lime, juiced
1 tablespoon chopped cilantro
Garlic salt

Preheat a grill to high. Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.

Recipe by Steve Brandon