A friend shared some lovely garden produce, including bell peppers, jalepenos, tomatillos, tomatoes and more, so what is a girl to do? Make Fajitas with fresh made salsa!

Roughly 1 pound of Bell Peppers, assorted color, sliced up

3 small white onions chopped, split-2 for fajitas 1 for salsa

7 various size fresh jalepenos

6 small/long serano peppers1

6 large tomatoes

6 tomatillos

1/2 pint of fresh baby mushrooms

2 tablespoons of minced garlic (fresh or jarred)

1 pound of ground turkey (I got this at Aldi as it’s super tasty and inexpensive)

1/4 of beef tips or skirt steak (or any manager’s special beef cut)

1-10 ct bag of flour tortillas

Salt and Pepper (I like the self grinding bottles of black peppercorns and Himalayn salt, packs a punch!)

1 tablespoon of Garlic and Herb Mixed season

1 tablespoon of Smoked Peach Rub season (seen in photo below, I don’t know if other brands are made of this!)

Saute/Fry the Beef and ground turkey with salt and pepper in a deep skillet with a dash of oil

Chop up all the veggies, add to meat skillet when meat is 90% done, adding the Smoked peach rub, 1 tablespoon of garlic and Smoked peach rub. Simmer/Saute on medium low heat until the veggies are soft but crips and meat is fully cooked.

While the meat is cooking, get a medium sized pot and add the jalepenos, tomatoes, tomatillos, serranos and 1 tablespoon of garlic, simmer on medium until all the mix is soft but don’t let boil. Put the mix, once cooked, including water, into a blender and mix/blend until smooth (it will be a little runny).

Serve the fajita mix in a large service bowl with the tortillas warmed up on the flat top and the salsa in a bowl with a spoon (or a small pitcher for pourin). The fajita mixed is wonderful stuffed in warm tortillas and topped with homemade salsa.

If there is extra salsa, it’s great with chips or served over egges.