Combine all ingredients for the Salsa Criolla in a bowl and set aside.
Place chorizo sausages in a skillet and add approximately 1/2 in of water. Cook until the water is evaporated at medium heat. Be sure to turn the chorizo once.
Remove the chorizo and slice almost in half lengthwise (note: the two haves should still be connected). Place the split open chorizo flat in the skillet. Cook over medium heat until both sides are well browned.
Split each baguette, spread with Salsa Criolla, bed of spring mix greens and a few dashes of Cholula Chili Lime. Add cooked sausage and top half of the baguette.
Based on a recipe by Peruvian Brothers