TAKK's Fajitas & Salsa

recipe from my SIL, Tami
Fajita Meat and Peppers
1 lime
salt
handfull of chopped cilantro
pepper
Chicken - package of around 3-4 pnds boneless skinless. or use skirt steak.
 
Directions:
1. slice each piece of meat in half (but leave connected at the seam) and then in half again (but connected at the seam) so that you have a long thin piece of meat.
2. Squeeze some fresh lime juice on each of the thinly sliced chicken pieces, sprinkle some salt (I like sea salt), some cilantro, and pepper on each.  
3. Roll each piece up, put them in a bowl or plastic bag and marinate in fridge at least 1hr. 
4. Unroll chicken, and Grill on grill to preference
 
Peppers: 
2 cloves garlic minced
3 large bell peppers, red, green, orange or yellow (whatever you prefer) sliced lengthwise
1 onion, slice long wise in wedges and separated
salt to taste
peper to taste 
tomatoes are optional, I also like to added zuchinni chopped like the peppers
Directions:
saute onions and garlic, salt and pepper for a couple of minutes, add peppers, add zuchinni a couple minutes later , salt and pepper to taste, add tomatoes at the end (these only need to cook 1 minute or so)saute until slightly translucent, but don't overcook. 
 
Salsa: serves 6-8 people?
Ingrediants:
2 cans 10 z chopped tomatoes ( could use 3 or 4 fresh tomatoes or 6-8 romas)
1/4 can of diced tomatoes and green chilies (aldi sells this, its very spicey/hot)
1/4 or 1/2 white or red onion or sweet onion (depends on preference)
handfull or two of cilantro
 
Directions:  In blender add ingrediants except  seasoning and lime
Pulse until ingrediants are at the desired size/smoothness (leave chunky or blend smooth)
season with desired ammount of garlic powder and salt (to taste)  I usually add 1-2 teaspoons garlic powder and 1 or 1.5 teaspoons salt (that's a guess)
add lime juice just before serving or at least the same day you plan on eating it 
 
stores in fridge for 1/2 a week as long as you don't add the fresh lime juice