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For BEEF Fajita marinade:.
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Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours.
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For the Chicken Marinade:.
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Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate.
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chicken covered in refrigerator 1 hour or as long as overnight.
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For the Pico de gallo:.
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Mix all ingredients together. Sprinkle lime juice over all. Add salt to taste.
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Best if refrigerated, covered, for at least 1 hour, and served the same day made.
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For the Guacamole:.
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Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.
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If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible.
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Guacamole heat preferences range from none to plenty. Obviously, the heat depends upon the quantity of jalapenos used. Some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients.
