Choripan

Name: Choripan
Ingredients: 1-2 pork or beef chorizo sausages per person; Baguette or a couple of hot dog buns; 1 firm red onion, about 5 ounces; 1/2 teaspoon sugar; 1/2 teaspoon salt; 3/4 cup rice vinegar, white wine vinegar or apple cider vinegar; 1/4 cup extra-virgin olive oil; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh Italian parsley; 1 tablespoon fresh lime juice; 1 tablespoon red wine vinegar; 1 garlic clove, peeled; 1 pinch dried crushed red pepper

14 ingredients

1 steps

Ingredients

1-2 pork or beef chorizo sausages per person
Baguette or a couple of hot dog buns
1 firm red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar or apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
1 garlic clove, peeled
1 pinch dried crushed red pepper

Directions

1

["Poke a few holes in the chorizo sausages and place on a hot grill until fully cooked (if not cooked) or until warm if fully cooked. You can cut the chorizo in half lengthwise or leave it whole, sometimes they are cut in half and added back to the grill for a few minutes before serving.", "Cut the baguette or French rolls lengthwise and place (inside down) on the grill to lightly toast.\r\nPlace a tablespoon or more of chimichurri salsa on the baguette or hot dog bun, spread and then add the chorizo sausage. Top with additional chimichurri.", "Slice the onions. Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4\" moons. Peel and cut the garlic clove in half.\r\nDissolve the sugar and salt. In the container you will be using to store the onions