These are wonderful on fajitas, fajita salads and taco salads.
INGREDIENTS
one yellow onion, halved lengthwise, and sliced crosswise into strips
one Red bell pepper, seeds and membranes removed and sliced into 3 to 4-inch strips
one Green bell pepper, seeds and membranes removed and sliced into 3 to 4-inch strips
Optional: one jalapeno, seeds and membrane removed and thinly sliced into thin strips
1 t liquid hickory smoke (I like Wright's but regularly use Colgin)
1-2 T Worcestershire sauce
1-2 T neutral oil
Generous pinch kosher salt
Fresh ground pepper
METHOD
Heat a 10-inch cast iron pan over high heat.
Add all ingredients to a mixing bowl and turn to coat. When pan is good and hot, add the contents. Cook for about 20 minutes, stiring occasionally to ensure even cooking. Remove from heat, taste for seasoning and serve.