Liven up your fajitas with this spicy glaze of onions, dried piquin peppers, tomatoes and pomegranate juice. Baste your fajitas or feel free to try this with chicken or pork. The star here, of course, is the small, dried chile piquins. Don’t be fooled by their size; they make up for it in sizzle! If you've never tried piquin peppers, begin with a few. Rehydrate these for salsas. Soak them in hot water for a few minutes. Develop their flavor by dry-toasting them on a comal (Mexican griddle).
1tablespoon olive oil
1 onion diced
1 tomato diced
2 garlic minced
4 to 6 piquin peppers dried and crushed with knife (if you prefer less heat, use 2)
In a medium sauce pan over medium heat, add enough oil to cover surface, or about 1 tablespoon.
When the oil has heated, add onion and stir to coat with oil. Cook for 4 minutes until soft and translucent. Add tomato, garlic, peppers, salt and pepper. Cook for another 2 minutes, stirring occasionally. Add pomegranate juice and bring to a boil. Reduce heat and allow to cook until sauce is thick, about 6 minutes. Taste for seasoning.
Heat grill and season fajitas with salt and pepper.
Add fajitas to preheated grill and baste with sauce. Cook on each side for about 3 to 4 minutes. Continue to baste on each side. Allow meat to rest for 2 minutes, slice and enjoy!