How to Cook Peppers & Onions for Fajitas - best grill basket

Fajitas is a natural necessity.Mexican farm workers, 1930 and 19040 years old, were accepted as part of their wages for strict slaughter turns.They learned how to make the most of chewy skirt steaks by grilling, cutting into narrow strips, and rolling together the same pile of fried peppers and onions into tortillas.Now, the meat of fajita may be pork, chicken or a different steak, but each fajita always contains the healthy part of chili and onion.Whether you are fried vegetables or grilled vegetables, the way you cook vegetables is the same as the way you cook fajita meat.Choose the colorful peppers.Peppers of different colors have great eye appeal, but they also offer different flavors, vitamins, and phytonutrients.Red peppers, for example, are a little sweeter than other peppers and contain a powerful antioxidant-eggplant lycopene.Choose a firm and flawless chili.Wash the peppers cleanRemove the stems, seeds and ribs.Rinse the remaining seeds clean.Peel the onion.Cut the pepper 1/2-inch-wide strips.Cut the onion in half and slice it.Put the vegetables in a bowl and add 1 tablespoon of olive oil and garlic.No matter what meat you eat in fajitas, fry it.Remove the meat and rest.Heat the pan on the medium with lime juice-high heat.Scrape and loosen any burnt residue of your fried meat with a spatula.Add 1 tablespoon of olive oil to the frying pan.Let it heat for a few seconds.Add the pepper-and-A mixture of onions in a frying pan.Bake the vegetables for a minute before stirring them.Then every 90 seconds or so, stir and scrape the bottom of the frying pan with a spatula.Five or six minutes in total.They should be soft and there are some burnt places.Remove the vegetables from the pan to the bowl containing the vegetables and cover them to keep the vegetables warm.The grill removes the meat from the grill and lets it rest.Place the vegetables on the grill where there is a high temperature, or set your gas grill to medium heat.Bake the vegetables for a minute or two.If you grill vegetables a lot, buy a grill basket to prevent the vegetables from sliding between the grill and make it easier for them to move.Or wrap it in tin paper so they are flat.Punch the foil with a fork.Turn the temperature down to medium or, if the vegetables are in the basket, move them to the cooler area of the grill.Close the lid and grill on medium fire for five or six minutes.Take out the vegetables and put them in a bowl filled with vegetables, cover them and keep the heat.