Name: Chorizo hotdogs with chimichurri and smoky red relish
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6

Chorizo hotdogs with chimichurri and smoky red relish

This chorizo hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Serves 6

Prep

20M

Cook

40M

Total

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Ingredients

6 fresh chorizo

Olive oil, for drizzling

6 hotdog rolls, split in half

Mayonnaise or aïoli and rocket, to serve

Smoky red relish

1 red capsicum

1 long red chilli

1 tbsp olive oil

½ Spanish onion, finely chopped

1 garlic clove, finely chopped

150 gm cherry tomatoes, halved

1 tsp smoked paprika

2 tbsp red wine vinegar, or to taste

1 tbsp caster sugar

Chimichurri

1 cup (firmly packed) flat-leaf parsley

⅓ cup (firmly packed) oregano

1 long green chilli, thinly sliced

2 garlic cloves, finely chopped

Finely grated rind and juice of ½ orange

200 ml extra-virgin olive oil

2 tbsp red wine vinegar

Method

Main

1.For relish, char capsicum and chilli over a gas flame (or in a very hot oven) until blackened all over (2-3 minutes for chilli; 4-5 minutes for capsicum). Place in a bowl, cover with plastic wrap and stand to steam (10-15 minutes), then peel. Thinly slice the chilli and trim, core and dice the capsicum. Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until softened (4-5 minutes). Add tomatoes and paprika and simmer until tomatoes soften (4-5 minutes). Add vinegar, sugar, capsicum and chilli, and reduce to a light jammy consistency (2-3 minutes). Season, cool and refrigerate in an airtight container. Relish will keep refrigerated for 2 weeks.

2.For chimichurri, process herbs, chilli, garlic and rind in a food processor until finely chopped, then gradually add oil and process until smooth. Add vinegar and orange juice, and season to taste.

3.Drizzle chorizo with a little oil and grill on a barbecue, turning occasionally, until browned and cooked through (6-8 minutes). To serve, split rolls partway, spread with mayonnaise or aïoli, halve chorizo lengthways, stuff into rolls and top with smoky red relish or chimichurri and rocket.