Chorizo and Piquillo Pepper

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

We are very particular about our choice of cooking chorizo. The wonderful Brindisa supplies us with chorizo dulce from Catalunya that is pretty hard to beat, but a good (preferably ibérico) slicing chorizo is also delicious. Mojo verde, a fragrant green chilli sauce from the Canary Islands, gives this montadito a nice kick.

Ingredients

Method

Thinly slice the peppers and one half of the garlic clove, and put in a bowl with the thyme, vinegar, parsley, 2 teaspoons of the olive oil and a pinch of salt. Leave to marinate.

Meanwhile, heat a frying pan over a medium heat, add 2 teaspoons of the olive oil and cook the chorizo on both sides until coloured. Keep warm.

Lightly toast the rolls and gently rub with the remaining