Choripan
Recipe - ShopRite of North Poughkeepsie
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 and 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
Salchichon, Jamon Serrano and Chorizo, 6 oz
$7.49$1.25/oz
Schär Gluten-Free Baguette, 12.3 oz
$7.79$0.63/oz
Bowl & Basket Extra Virgin Olive Oil, 17 fl oz
$6.99$0.41/fl oz
Bowl & Basket Diced Tomatoes, 14.5 oz
$1.29$0.09/oz
Sweet Onion, 0.3 Pound
On Sale!
$0.30 avg/ea was $0.51 avg/ea$0.99/lb
Bowl & Basket Red Wine Vinegar, 16.9 fl oz
$2.49$0.15/fl oz
Red Onion
$1.06 avg/ea$1.69/lb
Salchichon, Jamon Serrano and Chorizo, 6 oz
$7.49$1.25/oz
Italian Parsley, 1 bunch, 1 each
$1.49
Fresh Lime, 1 each
$0.60
McCormick Red Pepper - Crushed, 1.5 oz
$3.99$2.66/oz
Emerald Salt & Pepper Cashews, 5 oz
On Sale! Limit 4
$2.49 was $4.29$0.50/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.