Best 2 Tomato And Chorizo Salsa Recipes
Hola! Welcome to a vibrant fiesta of flavors. Let your taste buds tango with our tantalizing Tomato and Chorizo Salsa. This zesty dip, originating from the heart of Spain, is a vibrant blend of fresh tomatoes, succulent chorizo, and a symphony of spices. Savor the sweet-savory notes of sun-ripened tomatoes, perfectly balanced by the smoky heat of Spanish chorizo. This salsa is not just a dip; it's a culinary adventure that will transport you to the vibrant streets of Madrid.
But that's not all! Our culinary journey continues with a diverse selection of salsa recipes that will ignite your palate. From the classic Pico de Gallo, a refreshing burst of tomato, onion, and cilantro, to the smoky and spicy Salsa Roja, made with roasted tomatoes and dried chiles, we have something for every salsa aficionado. Dive into the creamy depths of our Salsa Verde, where fresh herbs and capers dance together in a tangy embrace. And for those who crave a fiery kick, our Salsa Brava, crafted with habanero peppers, will set your taste buds ablaze.
So, grab your chips, gather your friends, and embark on a culinary expedition with our Tomato and Chorizo Salsa. Let the flavors of Spain tantalize your senses as you explore the diverse world of salsas. ¡Buen provecho!
TOMATO AND CHORIZO SALSA
Gorgeous combination of chorizo, tomatoes, corn and more for a warm salsa with lots of cilantro. Can also be served cold, but give it a try warm.
Provided by bikerchick
Categories Pork
Time 30m
Yield 3 cups, 15 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large frying pan.
- Add sausage, celery, bay leaves, onion and paprika.
- Saute, stirring, over medium heat for 10 minutes.
- Add garlic, tomatoes, tomato paste, and corn and cook over high heat for 5 minutes or until the tomatoes are pulpy and the mixture is thick.
- Remove pan from heat, stir in cilantro and sugar and season to taste.
- Serve hot.
PRAWN AND CHORIZO CAKES WITH TOMATO SALSA
Flavoursome prawn and chorizo cakes served with a tomato salsa from Better Homes and Gardens, found online, but lots of people I've cooked for would love this - which is what drew my attention to it. From Wikipedia: In commercial farming and fishery, the terms prawn and shrimp are generally used interchangeably. In European countries, particularly the United Kingdom, the word "prawns" is far more common on menus than the term "shrimp", which is generally only used in North America. The term "prawn" is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (also called "king prawns"). Australia and other Commonwealth countries including South Africa follow this European/British use to an even greater extent, using the word "prawn" almost exclusively. In Spain, gambas al ajillo (translated to garlic prawns) is a popular dish with both the locals and tourists, traditionally served as tapas.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Put the potatoes, onion, bay leaves and coriander seeds in a large heavy-based pan; cover with water and bring to the boil; cook the potato until it is tender; drain and discard the onion, bay leaves and coriander and mash the potato with a fork.
- Cook the corn cob in boiling water for 5 minutes until tender; drain, cool and remove the kernels from cob; add the corn kernels to the mashed potato; add the chorizo, cayenne and egg; and stir until all the ingredients are well-combined.
- Peel the prawns, remove the veins and chop the flesh into small pieces; add to the potato mixture, season with salt and pepper and stir to combine; shape ¼ cupfuls of the mixture into patties.
- Heat a small amount of the oil in a non-stick frying pan over a medium heat; cook 4 patties at a time for 3-4 minutes each side until the prawn pieces turn pink and the patties are golden.
- To make the omato Salsa: Cut the tomatoes into quarters and remove the membrane and seeds; thinly slice the tomato pieces and put in a bowl with the chilli, vinegar, oil and mustard; season with salt and pepper and mix to combine; serve the Salsa with the Prawn and Chorizo Cakes.
Tips:
- Use ripe, fresh tomatoes: This will ensure the salsa has the best flavor.
- Choose a good quality chorizo: A spicy chorizo will give the salsa a nice kick, while a milder chorizo will be more subtle.
- Don't be afraid to experiment with different ingredients: You can add other vegetables to the salsa, such as onions, peppers, or corn. You can also add different spices, such as cumin, chili powder, or paprika.
- Make sure the salsa is well-seasoned: Taste the salsa and adjust the seasonings as needed.
- Let the salsa sit for a while before serving: This will allow the flavors to meld together.
Conclusion:
Tomato and chorizo salsa is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for dipping chips, topping tacos or burritos, or using as a marinade for chicken or fish. It's also a great way to use up leftover tomatoes and chorizo.
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