Choripan
Recipe - Price Rite of Garfield
Choripan
Prep Time5 Minutes
Servings5
Cook Time15 Minutes
Ingredients
1 lb Chorizo
1-2 Bowl & Basket Fresh Baked Baguettes
1 cup plus 2 tbsp Bowl & Basket olive oil, divided
1 15 oz can Bowl & Basket Diced Tomatoes
1 small Sweet Onion, peeled and diced
3 tbsp Bowl & Basket red wine vinegar, divided
6 Garlic Cloves, peeled
2 Serrano Chiles, de-seeded and chopped
2 cups roughly Chopped Parsley
Zest and juice from 2 Limes
1 tsp Red Chili Flakes, or more/less if desired
Salt , to taste
Pepper, to taste
Directions
- Heat grill to medium high heat.
- While the grill is preheating, make the salsa by combining diced tomatoes, onion, 1 tbsp olive oil, 1 tbsp red wine vinegar and salt and toss to combine. Set aside.
- Grill chorizo over direct heat, turning often until browned and charred in places, 6-8 minutes. Remove from the grill and let cool slightly before slicing lengthwise to butterfly the sausage. Do not cut all the way though, but open the sausage along the seam.
- Slice baguettes into chorizo-size lengths then cut lengthwise like a hot dog bun (do not cut all the way though). Brush the inside of the bread with 1 tbsp olive oil.
- Place the chorizo and the baguettes cut side down back onto the grill and cook until browned.
- Remove chorizo and baguette from the grill. Place chorizo into the baguette, top with salsa and chimichurri and serve.
- For the chimichurri: Combine 6 garlic cloves, 1 cup olive oil, red wine vinegar, parsley, lime juice and zest and red chili flakes in a food processor and pulse until the chimichurri is desired consistency. Add salt and pepper to taste. Set aside or chill until ready to serve.
5 minutes
Prep Time
15 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Paisano Fresh Chorizo, 1.3 pound
$4.80 avg/ea$3.69/lb
The Cheesecake Factory At Home Wheat Mini Baguettes, 2 count, 10 oz
$3.99$0.40/oz
Bowl & Basket Mayo with Olive Oil, 15 fl oz
$1.99$0.13/fl oz
Bowl & Basket Diced Tomatoes, 14.5 oz
$0.89$0.06/oz
G&R Farms Vidalia Sweet Onions, 3 lb
On Sale!
$2.99 was $3.49$1.00/lb
Bowl & Basket Red Wine Vinegar, 16.9 fl oz
$2.29$0.14/fl oz
Fresh Garlic
$0.87 avg/ea$3.49/lb
Salchichon, Jamon Serrano and Chorizo, 6 oz
$4.99$0.83/oz
Organic Italian Parsley, 1 ct, 1 each
$1.99
Organic Limes, 1 each
$0.69
Badia Crushed Red Pepper, 12 oz
$5.49$0.46/oz
Morton Salt, Iodized, 26 Ounce
On Sale!
$1.49 was $1.69$0.06/oz
Green Bell Pepper, 1 ct, 6 oz
$0.75 avg/ea$0.12/oz
Directions
- Heat grill to medium high heat.
- While the grill is preheating, make the salsa by combining diced tomatoes, onion, 1 tbsp olive oil, 1 tbsp red wine vinegar and salt and toss to combine. Set aside.
- Grill chorizo over direct heat, turning often until browned and charred in places, 6-8 minutes. Remove from the grill and let cool slightly before slicing lengthwise to butterfly the sausage. Do not cut all the way though, but open the sausage along the seam.
- Slice baguettes into chorizo-size lengths then cut lengthwise like a hot dog bun (do not cut all the way though). Brush the inside of the bread with 1 tbsp olive oil.
- Place the chorizo and the baguettes cut side down back onto the grill and cook until browned.
- Remove chorizo and baguette from the grill. Place chorizo into the baguette, top with salsa and chimichurri and serve.
- For the chimichurri: Combine 6 garlic cloves, 1 cup olive oil, red wine vinegar, parsley, lime juice and zest and red chili flakes in a food processor and pulse until the chimichurri is desired consistency. Add salt and pepper to taste. Set aside or chill until ready to serve.