Choripan Casero con Salsa Criolla (Chorizo Roll, Onion Salsa)
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Ingredients
- 500 g chorizo ring
- 1 crusty baguette
- 1 red onion, diced
- 1 red pepper, diced
- 2 ripe tomatoes
- 2 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
Nutrition (per serving)
- Calories
- 769 kcal
- Protein
- 33.2 g
- Carbohydrate
- 40.6 g
- of which sugars
- 8.1 g
- Fat
- 51.5 g
- of which saturates
- 16.8 g
- Fibre
- 4.5 g
- Salt
- 4.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the red onion, red pepper and tomatoes with the red wine vinegar and olive oil to make the salsa criolla. Leave to sit for 10 minutes.
- 2
Split the chorizo ring lengthways, leaving it in one piece, and grill or griddle for 8-10 minutes, turning, until cooked through with no pink remaining.
- 3
Cut the baguette into 4 lengths and split each one open.
- 4
Fill each piece of bread with chorizo.
- 5
Spoon over the salsa criolla to serve.
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