Fajita Marinade

This fajita marinade is a staple in my kitchen.  I use it for chicken (for fajitas, tex mex salads, chili, enchiladas, etc) as well as veggies (such as peppers and onions).  I imagine it could be used with beef or pork too, but I don't use those meats as much so I haven't tried it yet!  My basic recipe, which is adapted from a recipe my da gave me years ago, is below.  Keep one important thing in mind as you try this: I like spicy food.  If your palate leans toward milder flavors, you might want to cut back, especially on the cayenne and the hot sauce.

Fajita Marinade (Makes enough for about 2 large chicken breasts)

• 1 Tbsp. garlic, minced
• 1/4 medium red onion, minced finely
• 1 Tbsp. Worcestershire sauce
• 2 tsp. Louisiana hot sauce
• Chili powder, cumin, cayenne, and black pepper to taste (I probably use about 1/4-1/2 tsp. of each)
• 1/4 c. lemon juice
• Optional for extra spice: a few shakes of crushed red pepper flakes

1.  Mix all ingredients. NOTE: if you are using meat that is still partially frozen, you may want to leave the lemon juice out as the thawing meat will add plenty of liquid to the mix!
2.  Marinate chosen meat or veggies (I find it's best to let them marinate for at least 4 hours, but have done it as little as 30 minutes).

Note: My favorite way to do chicken or veggies with this recipe is to simply throw the chicken, marinade and all, in a stir-fry pan or wok to cook.