Rich, spicy chorizo is the star of this tomatoey pepper sauce. Bang it on pasta, rice, or straight-up toast. Big flavour. Minimal fuss.
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Smoky Chorizo & Pepper Sauce Recipes
From speedy pastas to quick loaded toast, check out our recipes designed to make this chorizo pepper work to the max.
From speedy pastas to quick loaded toast, check out our recipes designed to make this chorizo pepper work to the max.
Serves
6
Red Onion
Garlic
Diced Chorizo
Roasted Red Pepper
Chopped Tomatoes
Fresh Parsley
Olive Oil
Salt
Black Pepper
Smoky Chorizo & Pepper Sauce Recipes
From speedy pastas to quick loaded toast, check out our recipes designed to make this chorizo pepper work to the max.
From speedy pastas to quick loaded toast, check out our recipes designed to make this chorizo pepper work to the max.
Serves
6
Red Onion
Garlic
Diced Chorizo
Roasted Red Pepper
Chopped Tomatoes
Fresh Parsley
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Smoky Chorizo & Pepper Sauce Recipes
From speedy pastas to quick loaded toast, check out our recipes designed to make this chorizo pepper work to the max.
From speedy pastas to quick loaded toast, check out our recipes designed to make this chorizo pepper work to the max.
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Step 1.
Finely chop the red onions and thinly slice the garlic. Slice the roasted peppers into strips, about 1–2cm wide. Finely chop the parsley.
Step 2.
Heat a large saucepan over a medium-high heat with a good glug of olive oil. Add the chorizo and cook for 3–4 mins until starting to crisp and release its oil. Add the onions with a pinch of salt and cook for 4–5 mins until softened. Drop in the sliced garlic and cook for 1 more min.
Step 3.
Tip in the chopped tomatoes and the sliced peppers. Season with salt and a little black pepper. Simmer for 15–20 mins until thickened.
Step 4.
Stir through the parsley and taste, adjust the seasoning to your liking.
Step 5.
Ladle the sauce into a clean, heatproof jar and seal tightly. Let it cool completely. If sealed properly, it’ll keep in a cupboard for up to 1 month. If not, pop it in the fridge and use within 2 weeks. Or whack it in the freezer, it'll last for up to 3 months!
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