HOW TO MAKE
1
Combine all ingredients for the Salsa Criolla in a bowl and set aside.
2
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.
3
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.
4
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.
Recipe By:
Based on a recipe by Peruvian Brothers