Choripan
SERVES 4
SHARE
- 1 French baguette, sliced into 4 even parts
- 4 peruvian chorizo sausages
- A bed of spring mix greens
- Cholula® Chili Lime Hot Sauce
- 2 red onions, sliced into thin half moons
- 1-2 ají peppers (to taste), seeded and sliced thinly
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon white vinegar
- 1 tablespoon virgin olive oil
- Salt, pepper, and parsley to taste
Salsa Criolla
- 1Combine all ingredients for the Salsa Criolla in a bowl and set aside.
- 2Place 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.
- 3Remove 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.
- 4Split 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.
Recipe By: Based on a recipe by Peruvian Brothers
