• 1 French baguette, sliced into 4 even parts
  • 4 peruvian chorizo sausages
  • A bed of spring mix greens
  • Cholula® Chili Lime Hot Sauce

  • Salsa Criolla
  • 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
  • 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.