Ingredients
Serves 4
4 soft cooking chorizo sausage 1 tsp olive oil
4 small flour tortilla wraps
For the salsa
1 red onion
2 cloves garlic chopped
1 red chilli, deseeded
30ml red wine vinegar
1 handful of fresh flat parsley chopped 100ml extra virgin olive oil
Salt and pepper
Here’s How
Finely chop the red onion and garlic and place in a small mixing bowl.
Chop the red chilli and add to the bowl, then pour in the vinegar and stir together. Leave the salsa to stand for 15 minutes before adding the chopped parsley and olive oil.
Taste and season with salt and pepper.
Place the chorizo onto a roasting tray and cook in the oven at 170c for 15-20 minutes or until cooked.
Once the sausages are ready, warm the wraps and serve with sour cream and the chimichurri.
Try this recipe with Beefsteak Club Shiraz or The Beast Dark Red.
Recipe by Peter Sidwell.