These days, I don't have a lot of time on my hands, so I seek out recipes that are simple while still being gourmet. That's why I love this no-muss, no-fuss, Latin twist on the classic American hot dog. A grilled bun is topped with chorizo and finished with a salsa fresca. You can use either Spanish or Mexican chorizo, but if you like a smoky flavor, try the Spanish, which is made with smoked pork. To get grilling with the recipe, read more.
From Food and Wine magazine Ingredients 4 large plum tomatoes (about 1 pound), finely chopped Directions Makes 12.
Grilled Chorizo with Salsa
2 medium onions, finely chopped
2 tablespoons minced cilantro
1 garlic clove, minced
1 jalapeño, seeded and minced
2 tablespoons fresh lemon juice
12 crusty rolls, split
Extra-virgin olive oil, for brushing
6 small chorizo sausages (about 1 1/4 pounds)
From Food and Wine magazine
4 large plum tomatoes (about 1 pound), finely chopped