Use as a marinade for proteins or fajita veggies. To thicken for a condiment, simmer for 3-4 minutes, or cook with fajita veggies to coat. If not using immediately, store the sauce in an airtight container in the fridge for up to 3 days.
Notes
Serving Size: This recipe yields approximately 1/2 cup sauce before simmering.
Fajita Seasoning: this recipe uses a half-batch of my homemade seasoning blend. Here are the measurements for half of that recipe, if you don't have it premade:
1/2 TBSP cumin
1 tsp chili powder
1/4 tsp onion powder
1/2 tsp garlic powder
3/4 tsp dried oregano
1/2 tsp smoked paprika
Pinch black pepper
1/4 tsp kosher salt
Salt: there's just enough salt in this recipe to round out the seasoning, but I do recommend using your judgment to also season any protein/veggies you're using for additional flavor.