Best 2 Tomato And Chorizo Salsa Recipes
If you're in search of a flavorful and versatile salsa that's sure to impress your taste buds, look no further than tomato and chorizo salsa. This vibrant salsa combines the tangy sweetness of tomatoes with the smoky, spicy kick of chorizo, creating a harmonious balance of flavors that will elevate any dish. Whether you're serving it as a dip with tortilla chips, using it as a topping for tacos or burritos, or simply enjoying it as a condiment, this tomato and chorizo salsa is sure to become a staple in your culinary repertoire.
Here are our top 2 tried and tested recipes!
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 the Right Tomatoes: Roma tomatoes are the best choice for salsa because they have fewer seeds and less water than other varieties.
- Roast Your Tomatoes: Roasting tomatoes intensifies their flavor and sweetness. You can roast them in the oven or on the grill.
- Use Fresh Herbs: Fresh herbs, such as cilantro and basil, add a lot of flavor to salsa. If you don't have fresh herbs on hand, you can use dried herbs, but use less because they are more concentrated.
- Don't Over-Blend: Salsa should have a chunky texture. If you over-blend it, it will become too smooth.
- Adjust the Heat: The amount of heat in salsa is a matter of personal preference. You can add more or less chopped peppers to adjust the heat level.
- Chill Before Serving: Salsa is best served cold. Chill it in the refrigerator for at least 30 minutes before serving.
Conclusion:
Tomato and chorizo salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild, medium, or hot, there is a tomato and chorizo salsa recipe out there for you. So next time you are looking for a quick and easy way to add some flavor to your meal, give tomato and chorizo salsa a try. You won't be disappointed!
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