"Fajita Bar"

When preparing a "Fajita Bar" for a gathering, I like to have a variety of unique sauces to top the fajitas with. It's that extra special thing that will spark conversation. I usually serve them in squeeze bottles.

I try to have 5 in total - 3 that I prepare from scratch, and usually a red (tomato) salsa, as well as a green (tomatillo) salsa. If the salsas are chunky, simply puree them in a food processor or blender until it reaches the consistency that you would like.

Here are 3 of my favorite sauces for fajitas:

• Honey-Chipotle Sauce

Honey - ½ cup
Chipotle peppers in adobo - 2 tablespoon
Balsamic vinegar - 3 tablespoon
Dijon mustard - 2 tablespoon
Lime juice - ½ cup
Garlic (minced) - 2 tablespoon
Cilantro (chopped) - ¼ cup

Method: Put all ingredients in Food Processor - Mix until smooth.

• Saffron-Orange Cream

Orange juice - 1 cup
Heavy cream - ½ cup
Saffron threads - 1 teaspoon (bloomed in ¼ cup of hot, but not boiling water)

Method: Add orange juice to sauce pot on medium heat - allow it to reduce by ¼ . Once orange juice has reduced, add cream - let it reduce by ¼ again. Once the saffron has bloomed (in hot water, for 15 seconds), add saffron + flavored water into sauce. Whisk to incorporate saffron. Allow to cool and serve in a squeeze bottle.

• “Green Death” - Spicy Avocado Sauce

Avocado - 2 whole, pitted and peeled
Sour cream - 3 tablespoon
Lemon juice - ½ tablespoon
Cayenne pepper - ¼ teaspoon
Salt - ¼ teaspoon
Sugar - ¼ teaspoon
Jalapeno - 1 whole, stemmed and minced (take a shortcut, use the food processor)
Milk - ¼ cup

Method: In the food processor with the minced jalapeno, add avocado, sour cream, lemon juice, cayenne, salt, and sugar. Pulse until it comes together. Add milk and puree until smooth.
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These 3 sauces will be sure to keep your guests talking - or hopefully not talking - they should be busy eating.

Other essential accompaniments for the Fajita Bar include:

- Caramelized Onions
- Roasted Peppers
- Sour Cream
- Pico de Gallo

Cook up a pot of pinto beans and some Spanish rice, and you've got a Big Time Live spread that your guests will be raving about.

Copyright 2010, Brian Griess, All rights reserved