Peppers (red, green, yellow, or/orange)
water (1 cup)
chicken bullion (knorr)
Slice the peppers and onions. In a large heated saute pan add and heat oil. Add peppers and onions and saute. Add water, bullion and cook over low heat until peppers and onions are soft.
NOTE: Measurements are hard with most of the recipes I have seen Guelita cook. When she has a surplus of peppers she makes rajas. She fills the pan and creates the most delicious condiment. You can smell it down the street if her windows are open. Rajas are perfect on everything: scrambled eggs, quesadillas, fresh tortillas.
If you want you can had jalapenos or serrano chiles to make the rajas hotter. You can also add a little bit of garlic, oregano, and cumin, but only a tiny bit. I like to keep the rajas simple, but you can personalize depending on taste.