Mexican Chef Rick Bayless says of Rajas: rajas, (literally “strips”) are our go-to Mexican condiment. This combination of roasted [pepper] strips and sautéed onion flavoured with garlic and herbs transforms a myriad of dishes ranging from scrambled eggs to hearty salads and taco fillings. During the grilling season we love to set them out as a condiment for burgers, grilled steaks and seafood.
Roast peppers over an open flame, peel and cut into strips, for a smoky version of this awesome condiment.
2 TBSP olive oil
1 large white onion, sliced
2 red peppers, halved, seeded, thinly sliced *roasted if desired
2 cloves garlic, crushed
1/2 tsp C&C Mexican Oregano
1/4 tsp dried thyme
Salt to taste
Heat the oil in a large non-stick skillet over medium-high heat. Add onions and red peppers. Cook, stirring occasionally until crisp-tender and golden, 8 to 10 minutes.
Stir in garlic and herbs; cook 1 minute. Remove from heat and season with salt.