Chunky Chorizo, Tomato and Kumara Salsa

Preparation info

    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This is more like a stew than a salsa. It makes a delicious base on which to sit chunks of grilled fish, lamb chops or grilled duck breasts. You could also replace the water with three times the amount of vegetable stock to make a delicious thick soup. It is a good dish to help boost other flavours, rather than being a dish in itself.


  • 1 tablespoon olive oil
  • 1 large red onion, peeled and diced
  • 200 g (6 ½ oz) chorizo, peeled and cut into 1 cm (½ in) cubes
  • 3 cloves garlic, peeled and finely chopped
  • ½ thumb fresh ginger, chopped
  • 600 g (1 lb 3 ½ oz) kumara, scrubbed and cut into 1 cm (½in) cubes
  • 2 large tomatoes, cut into 1 cm (½ in) cubes
  • 180 ml (6 fl oz) water
  • ½ teaspoon dried (or fresh) oregano
  • ½ teaspoon sweet smoked paprika
  • 2 spring onions, sliced


    Heat oil in a saucepan and cook onion over a moderatehigh heat until it begins to caramelise. Add chorizo, garlic and ginger and cook 1–2 minutes to release the fat from the chorizo. Add remaining ingredients except spring onions and bring to the boil. Stir, cover and simmer until kumara is just cooked, 8–10 minutes. Remove lid, gently stir again and cook 4–5 minutes to reduce liquid. Just before serving, stir in spring onions.