We had some leftover chorizo so I made up a sauce to go
with them.
Ingredients:
Leftover braised chorizo 'balls'
Olive oil
Onion
Tomato paste
2 bacon rashers
Pickle juice
Tomatoes
¼ orange capsicum
Cream
Method:
Finely dice a little onion and fry it off in a little olive
oil.
Add cut up bacon rashers to the onion.
Then add the capsicum (bell peppers).
Once the onion, bacon and capsicum is cooked, add the
pickle juice. Add chopped tomatoes and cook
slowly for 30 minutes minimum
To finish add cream and then the chorizo till reheated.
PS - sorry about the awful photo
This sounds like a successful way to use up the chorizo. Are those potatoes on the side? Perfect accompaniment.
ReplyDeleteI like the addition of the pickle juice.
ReplyDeleteI've heard of pickle juice gravy from two other sources lately.
ReplyDeleteNever thought about using pickle juice like this. Now I want it. Love chorizo.
ReplyDelete