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Categories:
yellow onions olive oil ground cumin paprika sweet paprika sugar salt bell peppers garlic lime juice
Viewed: 54 - Published at: 7 years agoIngredients
- 2 medium yellow onions, either sliced with the grain in 1/2-inch-thick pieces (if using as an accompaniment to meat) or cut into 12 wedges, with the root ends intact to keep the wedges together (if using as a main fajita filling)
- 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon sugar
- 3/4 teaspoon salt
- 3 bell peppers (red, yellow and orange), sliced into 3/4-inch strips
- 3 cloves garlic, minced
- 2 tablespoons lime juice
Method
- Special equipment: a medium slow cooker (4 quarts)
- Place the onions in the bottom of the slow cooker insert and toss with 1 teaspoon of olive oil to coat.
- Sprinkle the cumin, smoked and sweet paprika, sugar and 1/2 teaspoon of salt on top of the onions and toss to coat the onions evenly.
- Lay the sliced peppers on top of the onions.
- Finally, top the peppers with the minced garlic and remaining salt and olive oil, tossing the pepper slices gently to coat.
- Cover and cook on low heat for 2 to 4 hours (for firmer veggies) or 4 to 6 hours (for softer, soupier veggies), stirring once about an hour before the cooking time is completed.
- It may also be cooked on high for 1 to 2 hours (firmer) or 2 to 3 hours (softer).
- Stir in the lime juice just before serving
