Choripán – grilled chorizo rolls with chimichurri

Ingredients for 4 portions

• 30 gParsley, leaves only
• 3 clovesGarlic, finely chopped
• 1 tbspOregano
• 1 tspChili flakes
• 3 tbspVinegar, for the chimichurri
• 5 tbspRapeseed oil, for the chimichurri
• to tasteSalt
• 6Fresh chorizos
• 2Tomatoes, finely diced
• 1Yellow onion, finely chopped
• 1Bell pepper, red or green, finely chopped
• 2 tbspVinegar, for the salsa criolla
• 2 tbspRapeseed oil, for the salsa criolla
• 6Crusty white rolls

Method

1. Make the chimichurri: finely chop the parsley and mix it in a jar with the garlic, oregano, chilli flakes and salt. Add the vinegar and oil, stir and leave to stand while you cook.
2. Cook the chorizos whole on the barbecue or in a griddle pan over a medium heat for about 20 minutes, turning now and then, until browned and cooked through. Don't prick them, so they stay juicy.
3. Meanwhile, make the salsa criolla: finely dice the tomato, onion and pepper and mix with the vinegar, oil and salt.
4. Split the chorizos lengthwise without cutting all the way through, open them out like a butterfly and cook cut side down for 2 minutes. Split the rolls and warm them on the grill or in the pan.
5. Put a chorizo in each roll and serve with the chimichurri and salsa criolla to spoon over.

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