4 Roma Tomatoes
1 Red Onion
1/2 Tbsp Cilantro (fresh if possible)
1/2 Tbsp Lime
1/2 tsp Salt
* A pinch of Cayenne Pepper (optional)


Directions for Salsa

Cut up the tomatoes, onions, and cilantro and place in a
glass bowl. Cut the tomatoes and onions into very small cubes
(about 1/8 of an inch square). Dice the Cilantro into tiny flakes
(the smaller, the better).

Squeeze 1/2 Tbsp of lime into the bowl.

Add 1/2 tsp of Salt into the bowl with the salsa.

Add a pinch of cayenne pepper if your family likes hot salsa.

Use a fork to lift the salsa from the bottom to mix it. Avoid
stirring with a spoon as this may crush the tomatoes and ruin the
fresh look of the salsa's texture.

Set the salsa aside. It is ready!

Orange-Peach Sauce

2 Cups of Canned Peaches (including juice)
1/4 Cup Orange Juice
1/4 Cup Sugar
2 Tbsp Brown Sugar
1 Tbsp Corn Starch
1 Tbsp Worcestershire Sauce


Directions for Orange-Peach Sauce

Combine all ingredients in a blender.

Blend at lowest speed for 10 seconds.

Pour sauce from blender into a sauce pan.

Heat on medium heat stirring continuously for 10 minutes or
until slightly thickened.

Tortillas

At least 10 Flour Tortillas (small)

Directions for Orange-Peach Sauce

Warm the tortillas one at a time in a frying pan or skillet.
Warm on low-medium heat just enough to get the tortillas hot.
Warm them on each side for a minute or less.

Cover warmed tortillas immediately after warming on a plate
with a towel, or simply in the fold of a large towel by itself.
This will keep them warm until dinner is served.

Fajita Steak and Veggies

2 Pounds Beef Chuck Tender Steak
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
2 tsp Vinegar
1 tsp Olive Oil
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Coriander
1/2 tsp Oregano


Directions for Fajita Steak and Veggies

Combine all ingredients EXCEPT the bell peppers into a
freezer bag or mixing bowl to mix spices into the meat.
Allow meat to absorb spices while you cut up peppers.

Cut up bell peppers into 1 1/2 inch by 1/4 inch strips.

Place 3 Tbsp of vegetable oil into a LARGE skillet and heat on
3/4 heat (medium-high).

When oil is hot add the meat and bell peppers into the skillet and
fry until meat is cooked thoroughly.

Preparation
When meat is completely cooked, remove it from heat and pour the
orange-peach sauce into the skillet with the meat and peppers. Mix
only enough to cover all of the meat.

Serving
Place 2 flour tortillas folded in half on each plate.

Pour a generous serving of the orange-peach flavored meat and
peppers onto the middle of each plate.

Place the bowl of salsa on the table and allow your family to spoon
salsa from the bowl, or alternatively provide each family member
with a small bowl of the salsa.

Serve with sides of sour cream and salsa (see picture above).