Choripan
Recipe - ShopRite of Forest & Richmond
Choripan
Prep Time5 Minutes
Servings5
Cook Time15 Minutes
Ingredients
1 lb Chorizo
1-2 Bowl & Basket Fresh Baked Baguettes
1 cup plus 2 tbsp Bowl & Basket olive oil, divided
1 15 oz can Bowl & Basket Diced Tomatoes
1 small Sweet Onion, peeled and diced
3 tbsp Bowl & Basket red wine vinegar, divided
6 Garlic Cloves, peeled
2 Serrano Chiles, de-seeded and chopped
2 cups roughly Chopped Parsley
Zest and juice from 2 Limes
1 tsp Red Chili Flakes, or more/less if desired
Salt , to taste
Pepper, to taste
Directions
- Heat grill to medium high heat.
- While the grill is preheating, make the salsa by combining diced tomatoes, onion, 1 tbsp olive oil, 1 tbsp red wine vinegar and salt and toss to combine. Set aside.
- Grill chorizo over direct heat, turning often until browned and charred in places, 6-8 minutes. Remove from the grill and let cool slightly before slicing lengthwise to butterfly the sausage. Do not cut all the way though, but open the sausage along the seam.
- Slice baguettes into chorizo-size lengths then cut lengthwise like a hot dog bun (do not cut all the way though). Brush the inside of the bread with 1 tbsp olive oil.
- Place the chorizo and the baguettes cut side down back onto the grill and cook until browned.
- Remove chorizo and baguette from the grill. Place chorizo into the baguette, top with salsa and chimichurri and serve.
- For the chimichurri: Combine 6 garlic cloves, 1 cup olive oil, red wine vinegar, parsley, lime juice and zest and red chili flakes in a food processor and pulse until the chimichurri is desired consistency. Add salt and pepper to taste. Set aside or chill until ready to serve.
5 minutes
Prep Time
15 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
El Mino Chorizo, 7 oz
$6.99$1.00/oz
Panera Bread French Baguette, 14 oz
$5.99$0.43/oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz
$5.19$1.04/oz
Bowl & Basket Diced Tomatoes, 28 oz
$1.79$0.06/oz
Sweet Onion, 0.3 Pound
$0.51 avg/ea$1.69/lb
Bowl & Basket Red Wine Vinegar, 32 fl oz
$1.99$0.06/fl oz
Fresh Garlic
$1.00 avg/ea$3.99/lb
Serrano Pepper, 1 ct, 1 oz
$0.25 avg/ea$3.99/lb
Italian Parsley, 1 bunch, 1 each
$1.49
Fresh Lime, 1 each
$0.33
Badia Crushed Red Pepper, .5 oz
$1.29$2.58/oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz
$6.99$2.33/lb
Green Bell Pepper, 1 ct, 6 oz
$1.12 avg/ea$0.19/oz
Directions
- Heat grill to medium high heat.
- While the grill is preheating, make the salsa by combining diced tomatoes, onion, 1 tbsp olive oil, 1 tbsp red wine vinegar and salt and toss to combine. Set aside.
- Grill chorizo over direct heat, turning often until browned and charred in places, 6-8 minutes. Remove from the grill and let cool slightly before slicing lengthwise to butterfly the sausage. Do not cut all the way though, but open the sausage along the seam.
- Slice baguettes into chorizo-size lengths then cut lengthwise like a hot dog bun (do not cut all the way though). Brush the inside of the bread with 1 tbsp olive oil.
- Place the chorizo and the baguettes cut side down back onto the grill and cook until browned.
- Remove chorizo and baguette from the grill. Place chorizo into the baguette, top with salsa and chimichurri and serve.
- For the chimichurri: Combine 6 garlic cloves, 1 cup olive oil, red wine vinegar, parsley, lime juice and zest and red chili flakes in a food processor and pulse until the chimichurri is desired consistency. Add salt and pepper to taste. Set aside or chill until ready to serve.