Chorizo hotdogs with chimichurri and smoky red relish

AT A GLANCE

  • Serves 6 people

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.

  • 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
01   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.
02   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.
03   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.

Topics:

CHORIZO, CHORIZO, LUNCH, FEATURE RECIPE, SANDWICH, CAPSICUM

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

LUCY TWEED

Drinking Suggestion:

JUICY JOVEN-STYLE TEMPRANILLO. , suggested by MAX ALLEN

FEATURED IN

Jan 2017

Jan 2017

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